How to make it

  • 1 Melt the butter in a large saucepan add the onion, celery and garlic and cook for 3-4 minutes or until softened.
  • 2. Stir in the mushrooms and continue to cook for another 5-6 minutes add the potatoes and the stock and bring to a boil. Reduce the heat and let simmer gently for 30 minutes.
  • 3. Using a blended processs the soup until smooth working in batches if necessary. Sprinkle the parsley over the top and season to tastes with salt and pepper. Serve immediately.
  • And add homemade croutons

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  • cheffiona 7 years ago
    Picture will follow when i log on to laptop!
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  • impssweetp 7 years ago
    One of my most favorites. So good when it's still so cold outside. A welcome post.
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