No more out of a tin soups this winter, give it a try you will be pleasantly surprised.
What you need
4 tablespoons butter
400g black mushrooms
palm of chopped parsley
1 clove chopped garlic
pinch of nutmeg
2 slices bread crust removed and crumbled
Salt and ground black pepper
1 litre chicken stock
Half cup cream
Melt the butter and cook the chopped mushrooms, half the parsley and garlic until soft.
Add the nutmeg, breadcrumbs and mix together well, then season with salt and pepper, pour in the stock, bring to the boil and then reduce heat and simmer for 10 minutes.
Use a hand blender to blend to the desired consistency.
Add the cream and combine well.
Garnish with remaining parsley.