About this recipe:This soup is delicious and packed full of mushroomy goodness. Sauteed mushrooms are simmered with chicken stock, sherry and double cream. Enjoy with thick wodges of crusty bread.
450g fresh mushrooms, sliced
4 tablespoons plain flour
1.2 litres chicken stock
1 cube beef stock
250ml double cream
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Method Prep:10min › Cook:20min › Ready in:30min
In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in stock, a little at a time, stirring constantly. Stir in stock cube and sherry. Bring to the boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
This is a lovely simple recipe,totally simple I did add a little cornflour to thicken it a bit more cos I didnt put in enough flour at the beginning,went down a treat here my husband had brought a huge box of mushrooms aop a great way to use them!fab! - 29 Mar 2013