The one I’ve chosen comes from one of the handiest vegetarian cook books I have,
1000 Vegetarian Recipes from around the world. I can’t find it on Amazon. Its a hefty tome – published by Parragon in 2002. You might be able to track it down in a bargain books store….
40g butter ; 700g sliced mushrooms ; salt & pepper ; 1 finely chopped onion ; 1 finely chopped shallot ; 25g plain flour ; 2-3tbsp white wine or sherry ; 1.4 litres veg stock ; 150ml single cream ; 2 tbsp chopped parsley ; lemon juice ; 4 tbsp soured cream or creme freiche to garnish
melt half the butter in lge fry pan over medium heat. Add mushrooms, season. Cook for about 8 minutes until golden brown.
melt remaining butter in saucepan over medium heat, add onion and shallot, and cook for 2-3 minutes until softened. Stir in flour and cook for further 2 mins. Add wine & stock and stir well.
set aside 1 qrtr mushrooms – add remainder to pan, reduce heat & cover, simmer for 20 mins.
allow soup to cool, process in blender until smooth. return to pan, and stir in reserved mushrooms, the cream and parsley. Cook for 5 mins to heat through. Add lemon juice if desired, and garnish with cream.
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