This creamy mushrooms soup with sherry is a new favourite of mine. The humble ingredients really come together here creating a delicious soup, definitely worthy of becoming your next dinner party starter but also perfect for a warming weeknight supper with some crunchy bread to go with it.
Cream of mushroom soup with sherry, serves 2
1/2 onion, sliced
1 small garlic clove, sliced
oil and butter for frying
250 g chestnut mushrooms, cut into quarters
50-75 ml fino sherry
300-400 ml boiling water
1/2 stock cube
1 proper sprig of thyme
5 pieces dried porcini mushrooms
30 ml single cream
salt, white pepper
Fry the onion and garlic until soft in the butter and oil in a large saucepan, without browning too much. Add the mushrooms and fry for a few minutes until the mushrooms have shrunk somewhat. Add the sherry and let some of it evaporate. Add the water and stock cube, a small pinch of salt and the thyme. Also add the dried porcini. Bring to the boil and let it boil for 5 minutes.
Remove the thyme and then mix everything until smooth in a blender. Pour the soup back into the saucepan and add the cream. Bring to the boil again and add the cream. Season with salt and white pepper. Serve in bowls and garnish with a few drops of cream and a sprig of thyme.