Hey Randi thanks for the links but I cannot add to it so I am adding here:
Wild Mushroom Soup
2&1/2lb to 3lb of mushrooms wild if you can get them
2 pints of mixed vegetable & Chicken stock - use stock cubes if necessary
1 cup of Milk
1 teaspoon of vegetable oil
Parsley and Rosemary
Cream to Garnish
Take your oil and mushrooms and put into a heated saucepan and saute until softened add one pint of mixed stock and simmer for 10 mins then mix and add milk and the rest of the stock and simmer for a further 15 mins stirring all the time to prevent the milk from curdling.
Add a sprig of fresh Rosemary and some parsley keep some back for garnish.
Blend ingredients together with a hand blender or a food processor/blender being careful with the lid on it.
Serve in warmed bowls add a dolop of serving cream or pour on pouring cream and serve wiht warmed crusty rolls and garlic butter.
Try it in the winter on a really cold day - yumm
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