Eunice Power - Outside Catering Company, Waterford, Ireland.

Wednesday, November 2, 2011

Mushroom Soup

I am going back to basics this week, with warming mushroom soup and white soda bread - honestly I couldn't ask for more. There is nothing like butter melting into warm white bread and tucking into a bowl of delicious soup. I leave some of the mushrooms intact and add them at the end giving the soup a bit more texture.

Serves 6:
  • 25g butter
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • I large potato, peeled and diced
  • 700ml vegetable stock
  • 250g button mushrooms, sliced
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 75ml (3 fl oz) single cream
  • Salt and freshly ground black pepper
To Garnish:
2 tablespoons finely chopped fresh flat-leaf parsley

Melt half the butter and cook the onion and garlic gently for 5 minutes in a covered saucepan, without colouring. Add the diced potato and cook gently for 1 minute, stirring. Gradually add the stock, stirring all the time.  Add half the mushrooms and parsley. Cover, bring to the boil and simmer gently for about 20-25 minutes until the vegetables are tender. Cool a little, then purée in a liquidiser.

In the remaining butter, sauté the remaining mushrooms for 5 minutes until they begin to brown, then add to the puréed soup.  Simmer gently for 3 minutes. Stir in the cream and taste for seasoning. Serve garnished with chopped fresh parsley.