Mushroom soup

ingredients ;

350g/12oz mushrooms, finely chopped 

50g/2oz butter 

3 tablespoons chopped fresh flat-leaf parsley 

2 tablespoons fresh breadcrumbs(without any crust)
1⁄2 garlic clove 900ml /

1⁄2 pt chicken stock pinch of freshly grated nutmeg 

2 tablespoons double cream 

salt 

ground black pepper

method;

Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.

Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. 

Bring to the boil and simmer for 15 minutes.
Purée the soup in a food processor or blender until smooth. 

Return to a clean pan, stir in the cream and reheat gently. 

Serve hot.