Mushroom and Bread Soup with Parsley
From Recipes
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 25-30 min |
| Source | The Cook's Encycopledia 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.
