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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