- olive oil spray
- 3 cups chopped button mushrooms
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 cups chicken stock
- 1/8 cup white wine
No nutrition information available for this recipe.
1 Spray a frying pan with oil and cook the mushrooms, onion and garlic until soft, then add stock and wine. When well softened, purée half the soup until smooth and creamy, then return to the pot.
2 Serve with a dash of sour cream, parsley and lots of black pepper.
Hanu de Jong
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