How to Make Mushroom And Parsley Soup
Mushroom soup always conjures up lovely Autumn days, red leaves on the trees, and squirrels running around madly storing their nuts in the ground. Bare with me! I live in the countryside so that every time I open my balcony doors, the first thing that I see is bushes and trees, and squirrels running up and down the tree. And of course I mustn't forget about the beautiful Kite soaring above my head. So this is the reason for me to get my mind on cooking. I am not usually interested in cooking. Especially in the summer when you can just pick up a snack and eat anywhere, like the park or the coast. Or maybe you prefer to go out to eat in a restaurant. But at this time of year I start getting itchy fingers, and head for my Kitchen. Some of the recipes that I will write about are very quick, and it has even surprised me, who is not an ace in the kitchen, just how quickly they can be made.
Mushroom and Parsley Soup.
Whilst I was looking at different ways to make this soup, I was amazed to find how easy and quick it is. I have no idea why I haven't done it before. Now I am training myself as I go, my family will be willing Guinea pigs! I hope.
Thickened with bread, this mushroom soup will be great to warm you up on those cold Autumn days. it is great for lunch or an early evening meal.
Note. I have added all the different measures for you, so you can see exactly what amount is to be used.
75 g/3oz/6 tsp Unsalted butter
900g/2ib Field mushrooms, sliced
2 onions, roughly chopped
600 ml/ 1 Pint /2 1/2 cups of Milk
8 slices of white bread
60ml/4 tsp chopped fresh Parsley
300ml/1/2 Pint /1 1/4 cups of Double Cream
Salt and freshly ground black pepper
This will serve 8 people
Melt the butter and saute' the mushrooms and onions until soft, but not too coloured. About 10 minutes is fine. Then add the milk. Then get your bread and tear it into pieces. When it is ready, drop the bread into the soup and leave it for about 10 to 15 minutes, just to let it soak nicely. When it has had time to soak in, give it a good stir, making sure it is all completely mixed, then add the Parsley, Cream and Seasoning. Then start to heat gently again, but make sure that you don't boil it. This is really important, as the mixture will start to slush, and you will lose the taste.
If you want to reheat it later, make sure that it is cooled down then cover it and put it in the fridge, not the freezer as this will cause it to freeze too much and ruin it. Then just re-heat it when you want a warm delicious soup on a cold Autumn day!
Why Not Add Some More Ingredients?
You can add many more ingredients to this soup for an added punch. Why not try Garlic? This will certainly give it a zing! And of course if you wish it too taste like traditional Chicken and Mushroom, just add Chicken stock.
Just remember to check whether your guests or family like it spicy or salty, and add salt and pepper accordingly.
Another great idea for this recipe is to make Mushroom and parsley Gravy. All you need to do is make it exactly like above, but when you get to the end of the process, just strain away some of the juice and add a small amount of flour. Mix it up until it has thickened and then voila', you have a lovely gravy mix to add to your favourite chicken meal!
How to Make Creamy Mushroom Soup
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