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Mushroom soup with parmesan cream
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Large flat mushrooms offer tons of texture and flavour.
1 tbsp essential Waitrose vegetable oil
1 tbsp essential Waitrose unsalted butter
1 onion, roughly chopped
2 essential Waitrose celery stalks, roughly chopped (leaves reserved)
250g flat field or portabella mushrooms, roughly chopped
3 garlic cloves, finely sliced
400-500ml vegetable stock
100ml essential Waitrose whole milk
4 tbsp essential Waitrose double cream
30g essential Waitrose parmigiano reggiano, finely grated
1. Heat the oil and butter in a saucepan until foaming. Add the onion and celery, season and fry gently for 10 minutes. Turn up the heat and stir in the mushrooms and garlic. Cook for another 10 minutes, until soft and most of the liquid has evaporated.
2. Pour in the stock and milk; simmer gently for a few minutes until the vegetables are tender. Transfer to a blender (or use a hand blender) and blitz until smooth; season.
3. In another small pan (or in the microwave), warm the cream, remove from the heat and stir in the parmigiano reggiano and a pinch of salt, until melted. Divide the soup between bowls, spoon a little parmesan cream over each and scatter with the celery leaves, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in October 2014.