Name Wild mushroom soup


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* 1 tablespoon sunflower oil
* 375 g (12 oz) wild mushrooms, rinsed, trimmed and cut into strips or chopped
* 1/2 onion, chopped
* 1 bunch watercress, chopped
* 1/2 garlic clove, crushed
* 1 litre (1 3/4 pints) chicken or vegetable stock
* 1 tablespoon coarsely chopped fresh parsley
* 2 egg yolks
* 2 tablespoons double cream

1. Heat the sunflower oil in a saucepan. Add the wild mushrooms and chopped onion and fry gently for 5 minutes. Add the watercress, garlic and chicken or vegetable stock to the pan and simmer gently over a low heat for 20 minutes.
2. Add the chopped parsley, mixing well. Beat the egg yolks with the double cream. Add a little soup to the cream, then stir into the soup and cook gently to thicken but do not allow to boil. Serve hot.

Serves: 4-6

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