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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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When Mushrooms are cheap make a batch of this & freeze what you don't want immediately. When slicing mushrooms, set one aside for garnish. From Charmaine Solomon's Complete Vegetarian Cookbook. Ingredients:
500 g mushrooms, wiped & sliced |
2 tablespoons butter |
6 scallions, sliced |
2 garlic cloves, crushed |
2 tablespoons parsley |
1 teaspoon miso |
6 cups vegetable stock or 6 cups water |
2 slices bread, crusts trimmed |
1/2 cup evaporated milk |
thickened cream, to garnish |
2 tablespoons parsley or 2 tablespoons chives, finely chopped, to garnish |
Directions:
1. Melt butter in a heavy-based saucepan and cook the onions on low heat until soft.
2. Add garlic, parsley and miso paste and stir for 3 minutes over moderate heat.
3. Add mushrooms and cook, covered, over low heat for 8-10 minutes.
4. Add stock and the bread and simmer for 25-30 minutes.
5. Cool slightly and puree in a blender.
6. Reheat without boiling and stir in evaporated milk just before serving.
7. Top each soup filled bowl with a teaspoon of thickened cream poured in a swirl from the tip of the teaspoon then draw the tip of a knife through the cream in spokes from the centre, to form a decorative web .
8. Sprinkle the chopped parsley or chives over and lay a thin slice of mushroom on top.
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