Mushroom Soup With Red Wine
By: Anonymous
Published: Saturday, December 19, 2009 - 11:22pm

Ingredients




50 grams , (2-3oz) butter, (50 to 75)
1 lrg Onion, chopped
500 grams Button mushrooms, sliced (1lb)
300 ml Dry red wine, ( 1/2 pint)
900 ml Vegetable stock, (1 1/2 pints)
450 ml Double cream, ( 3/4 pint)
small A  bunch of fresh parsley, chopped finely, to garnish

Preparation

1 Melt 25g (1oz) butter in a small frying-pan over a medium-low heat and fry the onion for 2-3 minutes, until just soft, stirring frequently. Remove from the heat. 2 Heat another 25g (1oz) butter in a large saucepan over a medium-low heat. 3 Add the mushrooms and fry them for 8-10 minutes, until soft, adding more butter as needed. 4 Add the wine and cook for a further 5 minutes. Add the stock and onion, and simmer gently, without boiling, over a low heat, for 15 minutes. 5 Remove from the heat and leave to cool slightly, then coarsely puree the soup, in batches, in a blender or food processor. 6 When ready to serve, reheat the soup gently over a low heat and stir in the cream (do not allow it to boil). 7 Serve the soup garnished with a sprinkling of parsley.