Cream of Mushroom Soup with Parsley

This home made soup can be made from scratch and served in about 20 minutes ...

Delicious and nutritious ... If you love mushroom you will love this...

In a saucepan melt a large knob of butter and gently fry off until golden either a couple of spring onions, some diced shallots or maybe half a sweet red onion finely chopped.
Then add 500grams of sliced mushrooms and sauté for a few minutes until they have softened and then stir in about a tablespoon of flour and cook this for a further 2 minutes.
Gradually blend in 1.5 litres of nice stock of your choice... I have used vegetable because I wanted a vegetarian dish however either chicken or beef would be great... season carefully with salt depending on the stock you have used, fresh cracked black pepper and I have added a large handful of chopped parsley as I love and use fresh herbs in everything I create... it may change the colour of the soup slightly green but a very yummy and nutritious choice.
Finally remove from the heat and add 30ml of cream which has been blended with an egg yolk and the juice of 1/2 a lemon and serve.

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