Cream of mushroom soup with parsley croutons recipe

20mins to prepare and 45mins to cook

Ingredients

  • 450g white button mushrooms, washed and dried

  • 85g unsalted butter, meltedr

  • 1tbsp lemon juice

  • 1 shallot, finely chopped

  • 1 small bay leaf

  • 1.2l light chicken stock

  • 150ml double cream

    • For the croutons
    • 2 thick slices of white loaf, cut into 1 inch cubes

    • 15ml olive oil

    • 15g butter

    • 1tbsp parsley, finely chopped

    • salt

    • pepper

    Pulse the mushrooms and lemon juice in a food processor until finely chopped. Melt the butter in a large saucepan over a moderate heat and saut the shallots for 3-4 minutes, stirring occasionally. Add the mushrooms and bay leaf to the saucepan and cook for 15 minutes, stirring occasionally, until the liquid from the mushrooms has been released and then evaporated.

    Cover with the chicken stock and bring to the boil. Reduce to a simmer and cook gently for 20 minutes. Remove from the heat and puree until smooth using a stick blender. Add the cream, bring back to the boil, then keep hot over a very low heat. Adjust the seasoning if necessary.

    Combine the chopped herbs with the olive oil for the croutons. Melt the butter in an herb oil in a frying pan over a medium-high heat, then add the cubes of bread and saut, tossing occasionally, for 3-4 minutes, until golden and crispy, making sure you season them as well. Ladle the hot soup into serving bowls and garnish with a few croutons. Serve immediately.

    Freezing and defrosting guidelines

    Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

    Source: realfood.tesco.com

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