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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a lovely flavoursome soup, which looks quite elegant and is a relatively stress-free recipe for a dinner party. I served it as a first course last Christmas Day and it was a hit. (Couldn't have any myself because of my lactose problem but I always have some me-friendly soup stashed in the freezer! Read more ! So I had Puy Lentil Soup with Bacon and it was lovely) . Ingredients:
1 oz. butter |
2 tablespoons flour |
1 1/2 pints of milk |
salt and pepper |
dried nutmeg |
another 1 1/2 oz. butter |
12 oz. mushrooms, chopped up very finely (i use the food processor - same for the parsley etc.) |
some finely chopped garlic - i put in 2 cloves but to your taste really. actually i cheated and used the ready chopped 'lazy' garlic from a jar |
a large bunch of curly parsley, chopped finely |
some more salt and pepper |
a glass of sherry (optional) |
8 fl. oz. chicken stock |
single cream to finish |
a little parsley to garnish |
Directions:
1. In a saucepan, melt the butter.
2. Add the flour and stir well in.
3. Cook gently for a few minutes. Don't let it brown.
4. Gradually add the milk - stir really fast until you have a smooth bechamel.
5. Add salt and pepper to taste.
6. Add a sprinkle of nutmeg.
7. Cook the bechamel very gently for about 15 minutes. Stir frequently.
8. During this time, in a separate pot, melt the other measure of butter.
9. Add the mushrooms.
10. Cook them very gently for about 10 minutes.
11. Add the garlic, the parsley and some more salt and pepper.
12. You can add a glass of sherry at this stage if you like it.
13. After 2-3 minutes, pour in the bechamel and the chicken stock.
14. Let it heat through thoroughly. If the soup is too thick you can add more stock or milk.
15. When serving, swirl a little cream on top and garnish with a wee sprig of parsley.
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