Mushroom and Bread Soup with Parsley: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=25-30 min |Source=''The Cook's Encycopledia of Soup'' (pg 96 |Yield=6-8 servings |Rating={{unrated}} }} === Ingredients === * 6 T bu..." |
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|PrepTime=15 min | |PrepTime=15 min | ||
|CookTime=25-30 min | |CookTime=25-30 min | ||
|Source=''The Cook's | |Source=''The Cook's Encyclopedia of Soup'' (pg 96 | ||
|Yield=6-8 servings | |Yield=6-8 servings | ||
|Rating={{unrated}} | |Rating={{unrated}} | ||
Latest revision as of 20:20, 11 March 2018
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 25-30 min |
| Source | The Cook's Encyclopedia of Soup (pg 96 |
| Yield / serves | 6-8 servings |
| Rating | (unrated) |
Ingredients
- 6 T butter
- 2 lb portobello mushrooms, sliced
- 2 onions, chopped
- 2 1/2 c milk
- 8 slices white bread
- 4 T chopped fresh parsley
- 1 1/4 c heavy cream
- salt & fresh ground pepper
Preparation
Melt the butter. Add the sliced mushrooms and onions and saute for about 10 minutes until soft but not brown. Stir in the milk.
Tear the bread into pieces, drop them into the soup, and leave them to soak for 15 minutes. Puree the soup and return it to the pan (or use an immersion blender). Add 3 tablespoons of the parsley, the cream, and season to taste. Reheat, without boiling. Serve garnished with the remaining parsley.
