Soups: Cream Mushroom 05 by Recipe Cottage

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	Cream Mushroom 05

		Cream of Mushroom Soup 45 g butter 675 g mushrooms, roughly chopped 1 pickling-size onion, finely chopped 1/2 clove garlic, chopped 2 Tbsp flour 100 ml Cream of Marsala 700 ml well flavoured chicken or vegetable stock 175 ml cream salt and freshly ground pepper chopped parsley to garnish Melt the butter in a heavy-based saucepan. Add the mushroom, onion and garlic and cook stirring, for 4 minutes. Stir in the flour and continue cooking for 1 minute. Gradually stir in the Marsala and stock. Season and bring to the boil. Then lower the heat, cover and simmer for 20 minutes. Blend the soup, in batches if necessary, until smooth and then return to the pan. Just before serving, stir in all but 4 Tbsp of the cream and heat soup through gently. Adjust the seasonings and serve garnished with swirls of the reserved cream and the parsley.