1.Melt butter in a saucepan and saute garlic onions for one minute.Add flour and stir until it is mixed with the butter.
2.Add wild mushrooms and saute for another 2 mints
3.Add chicken stock and thick cream.Bring ti the boil ,then simmer for 10 mints until soup is lighter brown and thick.Add salt and pepper to taste.
4.Sprinkle with garnish ,chopped coriander and butter parmesan.Serve with herb bread.
Heat grill pan and add olive oil.
Sprinkle dried coriander evenly all over the pan.Tear each slice of bread into two with your hands and place braed on the pan.
Fry till golden brown both sides..
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