Cream of Mushroom Soup

(serves 6-8)

Simple yet delicious! Choose an ‘open’ mushroom for more flavour. Small button mushrooms lack flavour for this dish.

Ingredients:

         3 ¼ lb (1.47kg) mushrooms (sliced)
         1 ½ large onions
         1 ¼ pts (0.59 ltrs) chicken or vegetable stock
         7-10 fl oz. of double cream
         2 oz (56g) butter
         Splash of cooking oil
         ½ glass of sherry
         Black pepper

Preparation:

Gently melt the butter and oil in a large pot, adding the onion, sweat onions but do not color. Add a liberal dose of black pepper and then add the sliced (or diced) mushrooms.

Stir constantly for approx 5 minutes. Add the stock and boil gently for a further 20 minutes.

Allow to cool.

Blitz with a food processor or hand blender until smooth, add the sherry.

Add salt and pepper to season – taste!

Re-heat to serve - adding the double cream just before serving.

Freezes well, but do so without adding the double cream. This can be added later.

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