Pictures speak more than words. Sometimes we fall in love with visuals more than the reality that we may refuse to accept the real situations despite it hitting our face. To speak of myself, I fell in love with the pic of a particular brand of mushroom soup which not only looked creamy white,but had fresh parsley in it- at least the pic had. The pic urged me so strongly to buy it and taste it and lo -the soup did not have any parsley. I know ,you may think of me as a nutcase,but that actually urged me to make a soup with parsley in it. The recipe given below is a slight adaptation of the creamy champignon(mushroom) soup seen in an old issue of Uppercrust magazine.
Fresh Button Mushroom: sliced 1.5 cups
Butter/Olive Oil: 1-2 tbsp
Red Onion: 4 tbsp finely chopped
Grated Potato: 4-6 tbsp
Fresh/Frozen Flat Leaf Parsley: 2 tbsp + chopped
Vegetable Stock:1.5 -2 cups
Low Fat Cream : 2-4 tbsp
Salt & Pepper: as per taste
Melt butter in a deep pan and saute fine chopped onions till transparent.
Add in sliced mushrooms and saute for another minute or two till they start sweating. Add in the grated potatoes and chopped parsley and mix well and cook for another minute or two till they start to cook.
Add in the veg stock - I used around 1.5 cups - bring to boil. Reduce to simmer and let it cook for about 20-25 minutes until the ingredients are fully cooked and the liquid reduces to almost half. Remove from heat and stir in creams and salt and pepper. Keep aside.
Cool and then blend to a fine or chunky consistency as you like and also add more stock/water and heat through Adjust the salt and pepper and serve warm with your choice of accompaniment like croutons or bread rolls. I served this with olive oil rolls.
A fuss free soup thanks to the ad :). Perfect treat for rainy evenings. The original had thyme instead of parsley,but since I wanted parsley I used it. You can adjust the potatoes with cream and also reduce stock and increase water or whatever way you like. I have not added any water just simple veg stock.You can even add milk instead of water/stock and go for a perfectly white soup.