Mushroom Soup

[Starters]

  55g/2oz butter

340g/12oz mushrooms, chopped

3 tablespoons chopped fresh parsley

½ clove garlic, crushed

2 slices bread, with no crusts, crumbled

860ml/1½ pints white stock

pinch of freshly grated nutmeg or ground mace

salt and freshly ground black pepper

150ml/¼ pint single cream

1.      Melt the butter in a large pan

2.      Add mushrooms and most of the parsley. Cook over a low heat until soft. Add the garlic and the bread. Stir until the bread and mushrooms are well mixed then add the stock, nutmeg or mace and salt and plenty of pepper to taste. Bring to simmering point and cook slowly for 10 minutes.

3.    Liquidize the soup in a food processor or blender. If soup is to be served cold allow to cool, sprinkle on parsley and swirl in the cream or add the parsley and cream and reheat.