Mushroom soup has to be the easiest soup to whip up as mushrooms take no time to cook. The sherry is a little old fashioned, but it’s what really makes this dish. If you can’t find chestnut or king brown mushrooms to sauté, then any selection of European mushrooms will be fine.

Ingredients

1 tbsp olive oil

70 gm butter, coarsely chopped

2 garlic cloves, finely chopped

6 large field mushrooms, coarsely chopped

1 tbsp plain flour

500 ml (2 cups) chicken stock

80 ml manzanilla sherry

60 gm (¼ cup) double cream

50 gm each chestnut mushrooms and thickly sliced king brown mushrooms

To serve:

crème fraîche

Method

Main

1.Heat olive oil and 50gm butter in a saucepan over high heat until butter is foaming. Add garlic and field mushrooms and stir continuously until mushrooms are just golden and tender (5-10 minutes). Add flour and stir for 1 minute, add stock and sherry and cook until mushrooms are very tender (15-20 minutes). Add cream and process in a blender until smooth. Season to taste.

2.Meanwhile, heat remaining butter in a large frying pan over high heat until foaming, add chestnut and king brown mushrooms and cook until golden and tender (3-5 minutes). Serve soup hot, topped with crème fraîche and sautéed mushrooms.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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