Fresh Mushroom Soup

Scallop and prawn Salad


Fresh Mushroom soup

• 2 tsbsp butter
  
• 2 brown onions, finely chopped
• 2 sticks of celery - cut into slices
  
• Salt & ground black pepper, to taste
• 300g button mushrooms, thinly sliced
• 300g Swiss brown mushrooms, thinly sliced
• 125ml (1/2 cup) thickened reduced-fat cream
• 1/3 cup chopped fresh continental parsley, extra

Method

1. Combine the butter, onions, parsley, celery, mushroom, salt and pepper in a medium saucepan. Add some water and bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, stirring often.
   
2. Cook until they are soft. Taste and adjust the seasoning, if necessary.
   
3. Transfer the cooked mushroom and celery to a blender and puree until smooth. Return the soup to the saucepan and heat over low heat until warmed through. Stir the cream into the soup. Serve sprinkled with pepper and the extra parsley.

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