Thursday, 18 October 2012
I am loving the series of MasterChef Australia that is on TV at the moment. I have already tried the melting moments that Julia made in an episode. Whilst browsing, I saw this recipe by Wade, for mushrooms soup. So simple and it was an amazing flavour! Luckily I made enough to have some tomorrow too :) I can see this being made quite often for a quick lunch. I dropped a couple of dried porcini mushrooms on top as a garnish.
Makes enough for 4 hearty bowls
125g butter, cubed
1 onion, finely sliced
1 garlic clove, finely sliced
600g button mushrooms, finely sliced
4 parsley stalks
1L chicken stock
2 tablespoons dry sherry
Parsley leaves and/or porcini mushrooms to garnish.
Melt the butter in a pan, and cook the onions & garlic until soft but not coloured, about 10 minutes. Add the mushrooms and parsley stalks and cook for a further 5 minutes. Add the sherry & reduce for 5 minutes. Add the stock and simmer for 15/20 minutes. Season & taste. Blitz the soup and serve.