Tuesday, 2 August 2011

Cream of mushroom soup


White onion, mushrooms, vegetable stock, sherry, sage, double cream, butter, potato, parsley.

1) Finely dice one white onion, some sage and sautee in butter. 

2) Add a finely diced small potato and the chopped mushrooms and stir through. Cook off 2 tablespoons of sherry.

3) Add a pint of vegetable stock and leave to simmer for 20 minutes.

4) Blitz in your blender with a glug of double cream, then return to the hob.

5) Serve sprinkled with chopped parsley.

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