2 shallots, finely chopped
2 garlic cloves, peeled and chopped
400g mushrooms, wiped and roughly chopped
600ml vegetable stock
Salt and freshly ground black pepper
100ml double cream
Freshly chopped parsley and finely chopped mushroom, to garnish
Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.
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