What do you make when you get your hands on around 2kg of mushrooms for 50p?!? Soup of course!! I’ve made a double batch today so some can be frozen for another week.
I’m using sherry but it works just as well with a glass of white wine in there- or just leave the alcohol out if you prefer!
60g unsalted butter
1 1/2 tablespoons of plain flour (or gluten free flour of your choice)
2 cloves of garlic
Small sprig of rosemary
Salt & Pepper
50ml sherry (optional)
2 pints of chicken or vegetable stock
200ml double cream
Peel or wash the mushrooms and slice
Melt the butter in a large pan
Add the mushrooms to the pan and cook on a medium high heat until they’ve reduced down and the liquid has come out of them.
Reduce the heat to low and simmer the mushrooms gently for at least 15mins
Meanwhile dice the onion and peel the garlic
Add the onion to the pan and cook for around 5mins until it’s softened
Add the flour to the pan and cook whilst stirring for 2-3mins
Add the garlic and the sprig of rosemary along with a good amount of pepper and a little salt
Add the sherry and the stock to the pan
Bring to the boil then simmer gently for 45-50mins
Blend the soup using a hand blender or do it in batches in a regular blender. If it’s too thick at this point add a little more water.
Bring it back to the boil then take it off the heat to stir in the cream.