Soups and Starters Recipes - Mushroom Soup Recipe

  
 

Soups and Starters Recipes - Mushroom Soup Recipe

Ingredients

Serve 6

  • 7 tablespoons olive oil

  • 2 garlic cloves, crushed

  • 500 g/7 lb field mushrooms, sliced

  • 250 g/8 oz tomatoes, skinned and chopped

  • 750 ml/1 1/4 pints Vegetable Stock

  • 6 large slices hot toasted bread, cut into quarters

  • 65 g/2 1/2 oz Parmesan cheese, grated

  • 2 eggs, beaten

  • salt and pepper

Method:

  1. Heat the oil in a heavy pan. Add the garlic and fry gently until it begins to brown.

  2. Add the mushrooms and cook, stirring frequently, for 5 minutes.  Add the tomatoes and stock and season to taste with salt and pepper.

  3. Bring to the boil, then lower the heat, cover and simmer for 15 minutes.

  4. Divide the toast slices between 6 individual soup bowls, then sprinkle them with about half of the Parmesan.

  5. Mix the eggs with the remaining Parmesan and add to the soup mixture in the pan.

  6. Remove from the heat immediately and stir vigorously. Pour the soup over the toast and serve immediately.