Title: Mushroom Soup with Red Wine
Categories: Sainsbury's, Sainsbury7
Yield: 6 servings

50 G; (2-3oz) butter, (50 to
-75)
1 lg Onion; chopped
500 g Button mushrooms; sliced
-(1lb)
300 ml Dry red wine; ( 1/2 pint)
900 ml Vegetable stock; (1 1/2
-pints)
450 ml Double cream; ( 3/4 pint)
A small bunch of fresh
-parsley; chopped finely, to
; garnish

Melt 25g (1oz) butter in a small frying-pan over a medium-low heat and fry
the onion for 2-3 minutes, until just soft, stirring frequently. Remove
from the heat.

Heat another 25g (1oz) butter in a large saucepan over a medium-low heat.
Add the mushrooms and fry them for 8-10 minutes, until soft, adding more
butter as needed.

Add the wine and cook for a further 5 minutes. Add the stock and onion, and
simmer gently, without boiling, over a low heat, for 15 minutes.

Remove from the heat and leave to cool slightly, then coarsely puree the
soup, in batches, in a blender or food processor.

When ready to serve, reheat the soup gently over a low heat and stir in the
cream (do not allow it to boil).

Serve the soup garnished with a sprinkling of parsley.

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