Mushroom soup with Madeira
A delicious, creamy and rich mushroom soup flavoured with Maderia wine. Perfect for company or as a starter on Christmas day.
Ingredients
Serves: 4
- 75g butter
- 1 large onion, chopped
- 450g (1 lb) mushrooms, chopped
- 2 tablespoons plain flour
- 700ml chicken stock
- Salt and freshly ground black pepper, to taste
- 120ml dry Madeira
- 120ml double cream
- Parsley, to garnish
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender and evenly browned, about 10 minutes. Mix in the mushrooms and cook until soft, about 2 minutes.
- Stir in the flour and cook for 1 minute. Gradually stir in the stock and season with salt and pepper. Bring to the boil, cover and simmer for 10 minutes.
- Stir in the Madeira and cream; heat through. Serve immediately, garnished with parsley.
Note:
You can blend in a food processor if you prefer a smooth soup.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
Rather than chopping the mushrooms, I sliced them because I like the texture better. I was out of Madeira, so I substituted Marsala which worked out fine. After taking the photo, I realized I’d forgotten to add the flour, so I mixed up a slurry, and the soup really turned out much creamier and a little thicker than it appears in the photo...sorry about that. Lots of layers of flavor in this soup, very nice. - 07 Oct 2015
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