Thanks to Jo Douglas for passing on this recipe.
Ingredients
1 kg mushrooms, loosely chopped
1 bunch of parsley, finely chopped
1 red onion, diced
5 cloves of garlic, minced
1 litre vegetable stock
150g butter
½ cup sour cream
Method
Saute the onions and garlic in the butter. Stir in the mushrooms and fry for a few minutes or until they soften a little.
Add parsley and stock, bring to the boil, then reduce heat and simmer for about 10 mins.
Add sour cream and zizz with a stick blender.
Serve with a little dab of sour cream and garnish with a sprig of parsley (naturally).
from Earth Garden Sept-Nov 2012