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Source: The Soup Bible, Debra Mayhew. There are a LOT of great vegetarian soup recipes in this book! If you're a soup eater like I am, it is a must-have.<br><br>
Mushroom & Bread Soup with Parsley<br><br>
3 tbsp unsalted butter<br>
2 lbs portabella mushrooms, sliced<br>
2 onions, roughly chopped<br>
2 1/2 cups milk<br>
8 slices bread (I have also used leftover wheat rolls)<br>
4 tbsp chopped fresh parsley<br>
1 1/4 cups fat free half and half (original recipe says heavy cream)<br>
salt and fresh ground pepper to taste<br><br>
Melt butter. Add the mushrooms and chopped onions and saute for about 10 minutes until soft but not brown. (If the butter isn't quite enough I sometimes add a little bit of broth to help them soften) Stir in the milk. tear the bread into pieces, drop into the soup and leave to soak for about 10 minutes. Puree the soup and return to the pot (I use a hand blender right in the pot). Add 3 tbsp of the parsley, the half and half, and salt/pepper. Reheat without boiling. Serve garnished with the remaining parsley.<br><br>
This soup rocks!!!!
Mushroom & Bread Soup with Parsley<br><br>
3 tbsp unsalted butter<br>
2 lbs portabella mushrooms, sliced<br>
2 onions, roughly chopped<br>
2 1/2 cups milk<br>
8 slices bread (I have also used leftover wheat rolls)<br>
4 tbsp chopped fresh parsley<br>
1 1/4 cups fat free half and half (original recipe says heavy cream)<br>
salt and fresh ground pepper to taste<br><br>
Melt butter. Add the mushrooms and chopped onions and saute for about 10 minutes until soft but not brown. (If the butter isn't quite enough I sometimes add a little bit of broth to help them soften) Stir in the milk. tear the bread into pieces, drop into the soup and leave to soak for about 10 minutes. Puree the soup and return to the pot (I use a hand blender right in the pot). Add 3 tbsp of the parsley, the half and half, and salt/pepper. Reheat without boiling. Serve garnished with the remaining parsley.<br><br>
This soup rocks!!!!
