Recipe - Mushroom And Parsley Soup

6 tablespoon Butter
900 g Field mushrooms; cut or sliced up
2 Onions; roughly chopped
2 One half cup Milk
8 sl White bread
4 tablespoon Chopped fresh parsley
1 One fourth cup Double cream
Salt and freshly ground
pepper

Melt butter and saute mushrooms and onions until soft but not coloured
approx. 10 mins. Add milk. Tear bread into pieces, drop into soup and leave
to soak but not over heat. Puree soup and return to pan, return to heat.
Add parsley, cream and seasoning. Reheat while stirring in the last
ingredients, but do not boil. Serve at once.
Posted to recipeludigest Volume 01 Number 556 by "Anna Zapral/David
Sudmalis" annadave@nettrade.com.au on Jan 19, 1998