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
Melt the butter in a large pan
Add the flour to the pan and cook whilst stirring for 2-3mins
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.