Recipe for Mushroom and Parsley Soup

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
6 tbl	Butter
900 gm	Field mushrooms, sliced
2 x	Onions, roughly chopped
1/2 cup	Milk
8 slc	White bread
4 tbl	Chopped fresh parsley
1/4 cup	Double cream

Instructions:

Instructions: Melt butter and saute mushrooms and onions until soft but not coloured - approx. 10 mins. Add milk. Tear bread into pieces, drop into soup and leave to soak - but not over heat. Puree soup and return to pan, return to heat.

Add parsley, cream and seasoning. Reheat while stirring in the last ingredients, but do not boil. Serve at once.

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