Cream of Mushroom Soup with Sherry

Cream of Mushroom Soup with Sherry

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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.


Serves: 4 

  • Chicken Stock
  • 1 chicken thigh
  • 1 onion, diced
  • 2 to 3 carrots, sliced
  • 2 sticks celery, sliced
  • 900ml water
  • salt and pepper, to taste
  • Soup
  • 250g mushrooms
  • butter for frying
  • 1 tablespoon plain flour
  • 1 splash sherry, optional
  • 200ml cream
  • 1 bunch fresh parsley, chopped

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Chicken Stock: Put the chicken in a heavy saucepan or pressure cooker (this is what I use). Add the onions, carrots, celery, water, 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. Soup: Slice the mushrooms and put in a saucepan with the butter.
  3. Fry the mushrooms in butter until just soft then stir in a tablespoon of plain 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 saucepan 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.

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