Mushroom and Parsley Soup

I love the earthiness of mushroom and parsley soup. It’s creamy, refreshing, filling and healthy. What’s more it’s quick and simple to prepare. I served it up with slices of home-made wholemeal bread and English butter.

Mushroom and Parsley Soup

Serves 4 as a starter or light lunch

Knob of unsalted butter

2 tsp truffle oil (optional)

500g mixed mushrooms

1 red onion, diced

3 cloves garlic, chopped chunky

2 tbsp dry vermouth or white wine

1 tbsp balsamic vinegar

1 litre of chicken stock

Generous handful of fresh parsley

2 – 3 tbsp creme fraiche

Salt and black pepper

Few sprigs of fresh parsley to garnish

How to prepare Mushroom and Parsley Soup

In a large frying melt the butter and add the truffle oil. On a medium heat fry the onions for 5 minutes then add the garlic and mushrooms. Fry for a further 5 minutes until the mushrooms are just starting to soften. Next add the vermouth and reduce with the lid off until most of the liquid has evaporated. Add the chicken stock and cover. Simmer for 10 minutes, add the parsley, creme fraiche and balsamic vinegar.

Blend all the ingredients together and add salt and pepper as necessary. Serve up with freshly baked bread.

Garnish with a few sprigs of parsley.

Thanks for taking the time to read this and I hope you enjoy it!

If you enjoy mushroom recipes, take a look at these:

Mushroom, Spinach and Egg Brunch

Creamy Garlic Mushrooms

Smooth and earthy chicken and mushroom curry

Mushroom Risotto

Rogan mushrooms

Hearty mushroom and coriander omelette

And here are some of my soups:

Roasted Parsnip Soup