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Method Prep:10min › Cook:15min › Ready in:25min
Melt the butter in a saucepan and stir in the chopped mushrooms and garlic. Cover saucepan, place on a low heat and allow the mushrooms and garlic to sweat for 3 minutes.
Tear the bread into small pieces and add to the pan along with the parsley and stock. Bring to the boil then reduce to a gentle simmer, stir well and then simmer for 10 minutes. Allow to cool a little then transfer to a blender and liquidize.
Return the soup to the pan, bring to the boil and stir in the cream, milk, salt and white pepper to your taste and then serve.
WARNING: It is very easy to confuse the Shaggy Ink Cap with the Common Ink Cap. Both are edible, but the Common Ink Cap will poison you if you eat it with alcohol. There have been no reported fatalities from this kind of poisoning, but the symptoms can be extremely uncomfortable. Unless you are very experienced at identifying mushrooms, we do not recommend consuming any wild mushrooms unless gathered by a mushroom expert or obtained from reputable sources.
I prefer to use double cream but single cream will do or if you are on a low fat diet you could even replace the cream with the same amount of milk.
I think you are wrong, there is a big difference and not really possible to mix these two.. The bad one has no Shaggy top which is well visible! Pick the shaggy ones before you cut your lawn.. for breakfast mmmm - 15 Dec 2014