I am now so familiar with ED* French Provincial Cooking that I know when I see mushrooms on offer in my local greengrocers that I have a mushroom soup recipe with bread in left to cook. The said mushrooms were chestnut (my current favourite) at half price which meant I bought double the amount I needed, oops. I decided to triple the recipe as ED's soup recipes often make a small amount, for me soup is something that keeps in the fridge for lunch for a week until you are thoroughly bored of it.
This seems unlikely with this recipe as not only do I obsess about mushrooms but love mushroom soup. And of course in true ED style the recipe was a resounding success. My love affair is continuing to grow as all her recipes including the ones with stingy instructions and vague amounts turn out fantastically. The only crosses in the book for me are ones where the effort out weighs the flavour.
2lb 4oz mushrooms, rinsed, patted dry and chopped small
nutmeg or mace
2 slices of bread
3 pints of stock(I used up the last of the goose, chicken or beef could be used)
Soak the slices of bread in a little stock.
Melt the butter , fry the mushrooms, when the juices run add the crushed garlic, chopped parsley, add a little salt, pepper and mace or nutmeg.
Stew for several minutes, enjoy the smell.
Squeeze some of the moisture out of the bread, add to the mushrooms, add the stock. Cook for fiftee minutes until tender. Blend to a puree, reheat add the cream and some more parsley.