About this recipe:Nothing beats the classic mushroom soup. Mushrooms are simmered in chicken stock, then pureed and blended with single cream and sherry. Feel free to experiment with exotic mushrooms, such as shiitake or oyster mushrooms.
350g fresh mushrooms, sliced
350ml chicken stock
60g onion, chopped
1/8 teaspoon dried thyme
3 tablespoons plain flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
250ml single cream
1 tablespoon sherry
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Method Prep:20min › Cook:30min › Extra time:50min › Ready in:1hr40min
In a large heavy saucepan, cook mushrooms in the stock with onion and thyme until tender, about 10 to 15 minutes.
In liquidiser or food processor, puree the mixture, leaving some chunks of mushrooms in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, single cream and mushroom puree. Stirring constantly, bring soup to the boil and cook until thickened. Adjust seasonings to taste and add sherry.
Made this soup on Sunday 9th November, it was delicious I added 2 cloves of garlic and a teaspoon of paprika,it is going to be one of my starters for Christmas dinner . Does any one know if it is possible to freeze it as I could make it now.and would be 1 less thing to make on Christmas Day as I am cooking for 16 people. - 14 Nov 2014
How 6 servings was made from the measurements is beyond me, however with modification, I'll make it again as it was rather tasty, I think maybe 850ml stock and 650g of mushrooms it will be much nicer, I didn't put sherry in as I'm not that fussed. It also only took me 25 mins to make, max, not 1hr 40, have I missed something out?? - 20 Oct 2013