Ingredients

• 2 cups mushrooms (sliced)
• 1 small onion (finely diced)
• 1 garlic clove (minced)
• 1 cup cream
• 1 litre chicken stock
• 2 Tbsps parsley (finely chopped)
• 1 Tbsps butter
• Cracked black pepper and salt to taste

Method

1. Heat butter in saucepan. Sauté onions and garlic. Cook until onion has colour.
2. Add mushrooms. Cook until mushrooms become soft.
3. Add chicken stock and simmer for 5 minutes.
4. Add parsley, salt and pepper to taste. Allow mixture to cool slightly.
5. Purée soup until smooth.
6. Return mixture to saucepan and slowly reheat.
7. Add cream stirring continuously.
8. Serve immediately.