Wild Mushroom Soup

Categories: Anything yo, New
Yield: 2 servings

1 300 gram jar wild mushroom
-l'antipasto
300 ml Chicken or vegetable stock;
-(from a carton)
Good slug French brandy;
-(optional)
1 5 cm piece white farmhouse
-loaf; crusts removed
; (slightly stale)
2 tb Olive oil; about
1 Garlic clove; peeled
1 sm Bunc fresh flat-leaf parsley
150 ml Whipping cream
Salt and freshly ground
-black pepper

1 Heat a small heavy-based frying pan. Drain the excess oil from the wild
mushroom l'antipasto and put the jar's contents in a pan with the stock and
a slug of brandy, if using. Bring to a simmer, stirring until well
combined.

2 Cut the bread into croutons and place in a bowl. Drizzle over the olive
oil and crush in the garlic clove. Season generously and toss until the
croutons are well coated.

3 Tip into the heated frying pan and cook for a few minutes until toasted,
tossing occasionally.

4 Add the parsley leaves to the soup, blitz with a hand blender to a puree,
stir in the cream and cook until heated through. Season to taste.

5 Ladle some of the soup into a serving bowl. Garnish with a handful of the
croutons and serve at once.

Recipe by: Anything You Can Cook

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