Mushroom and Parsley Soup
|Onion||1 Small, peeled, finely chopped|
|Button mushrooms||225 Gram, chopped (8 Ounce)|
|Chicken stock||300 Milliliter (0.5 Pint)|
|Skimmed milk||300 Milliliter (0.5 Pint)|
|Chopped fresh parsley||3 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Freshly ground black pepper||To Taste|
|Dry sherry||3 Tablespoon|
|Button mushrooms||4 , thinly sliced (For Garnish)|
1. Put the chopped onion, mushrooms, chicken stock, milk, parsley and garlic into a pan. Bring to the boil and simmer for 10 minutes.
2. Blend the soup in the liquidizer until smooth.
3. Put the soup into a saucepan and add salt and pepper to taste and the sherry; heat through.
4. Serve the soup garnished with sliced mushrooms.