MUSHROOM AND PARMESAN SOUP | SA Garden and Home
Indulge in rich Mushroom and Parmesan Soup, perfect for any occasion. Recipe by Caxton magazines staff.
Ingredients
- 10g butter
- 400g flat black mushrooms, chopped
- 280g porcini mushrooms, chopped
- 45ml thyme, chopped
- 45ml parsley, chopped
- 2 garlic cloves, crushed
- 2 litres good chicken/vegetable stock
- pinch nutmeg
- salt
- ground black pepper
- 300ml cream
- 100g Parmesan, grated
- Parmesan shavings and sautéed mushrooms (optional), to serve
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