Cream of mushroom soup with sherry

    1 hour 10 min

    This soup is delicious and warming. One chicken thigh, a few carrots, a couple of sticks of celery, a medium onion, and some lovely mushrooms - hey presto wonderful mushroom soup. You could use left over Christmas turkey instead of chicken. It's foolproof.


    6 people made this

    Serves: 4 

    • 1 chicken thigh
    • 1 onion, chopped
    • 2 to 3 carrots, sliced
    • 2 sticks celery, sliced
    • 900ml (1 1/2 pt) water
    • salt and pepper to taste
    • 250g mushrooms
    • butter for frying
    • 1 tablespoon plain flour
    • 1 splash sherry or nutmeg
    • 200ml single cream
    • 1 bunch fresh parsley, chopped

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Put the chicken thigh in a heavy pan or pressure cooker (this is what I use). Add the onion, carrots, celery, water and salt and pepper. Bring to the boil then lower the heat to simmer for a good 40 minutes, or if you use a pressure cooker, about 20 minutes.
    2. While the stock is cooking slice the mushrooms and put in a pan with the butter.
    3. Fry the mushrooms in butter until just soft then stir in the flour. Add a splash of sherry and season to taste. Heat very gently for a few minutes. (Don't worry if it goes a little lumpy at this stage.)
    4. Remove the chicken from the stock and reserve for another recipe. Pour the stock through a sieve into the pan with the mushrooms.
    5. Then blend the mixture with a hand-held blender.
    6. Taste for seasoning then add the cream, stirring gently. Reheat the soup until it just comes to simmer. If you don't use the sherry grate a little nutmeg in instead. Garnish with parsley.


    If you have your own favourite stock recipe, use that instead of mine. It needs to be a good strong one as mushrooms can be bland.

    See it on my blog

    Mountain Life

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