Mushroom Soup With Red Wine


Photo: flickr user Keith Williamson
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Ingredients

50 grams , (2-3oz) butter, (50 to 75)
1 lrg Onion, chopped
500 grams Button mushrooms, sliced (1lb)
300 ml Dry red wine, ( 1/2 pint)
900 ml Vegetable stock, (1 1/2 pints)
450 ml Double cream, ( 3/4 pint)
small A bunch of fresh parsley, chopped finely, to garnish

Preparation

1
Melt 25g (1oz) butter in a small frying-pan over a medium-low heat and fry the onion for 2-3 minutes, until just soft, stirring frequently. Remove from the heat.
2
Heat another 25g (1oz) butter in a large saucepan over a medium-low heat.
3
Add the mushrooms and fry them for 8-10 minutes, until soft, adding more butter as needed.
4
Add the wine and cook for a further 5 minutes. Add the stock and onion, and simmer gently, without boiling, over a low heat, for 15 minutes.
5
Remove from the heat and leave to cool slightly, then coarsely puree the soup, in batches, in a blender or food processor.
6
When ready to serve, reheat the soup gently over a low heat and stir in the cream (do not allow it to boil).
7
Serve the soup garnished with a sprinkling of parsley.

Tools

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Tags:

drink
alcohol
beverage

Yield:

6.0 servings

Added:

Saturday, December 19, 2009 - 11:22pm

Creator:

Anonymous

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