125 g, finely chopped
2 clove(s), crushed
2 tbs, (optional)
swiss brown mushrooms
650 g, sliced (save 4 mushrooms for garnish)
3 cup(s), (750ml)
cooked borlotti beans
400 g, (1x400g can) canned, rinsed, drained
1 tbs, plus leaves to garnish
1 x 3 second spray(s)
fresh flat-leaf parsley
2 tbs, to serve
- Heat oil in a large saucepan on medium. Cook eschalot, stirring, for 4 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add sherry, if using, and cook for 2 minutes or until almost evaporated.
- Add mushroom to pan and cook, stirring, for 3-4 minutes or until softened. Add stock, beans and rosemary sprig, and bring to the boil. Reduce heat slightly and simmer for 10 minutes. Discard rosemary sprig. Use a stick blender to blend soup until smooth.
- Slice reserved mushroom. Lightly spray a small frying pan with oil and heat on medium-high. Cook mushroom for 1-2 minutes each side or until golden brown. Top soup with mushroom and parsley.