Mushroom soup 

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!


850-950g mushrooms
60g unsalted butter

One onion

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.


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