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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