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Mushroom and Sherry Soup
Mushroom and Sherry Soup is a modern British recipe for a classic soup of mushrooms, garlic and onions that are fried, cooked in stock and finished with dry sherry and sour cream. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom and Sherry Soup.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesMilk RecipesBritish Recipes
Mushroom and Sherry Soup: a classic British recipe for a soup of mushrooms, garlic and onions that are fried, cooked in stock and finished with dry sherry and sour cream.
Ingredients:
4 tbsp butter
2 garlic cloves, chopped
3 onions, sliced
500g mixed wild mushrooms, cleaned and sliced (or use any flavoursome mushrooms)
100g fresh porcini or bolete mushrooms, cleaned and sliced
3 tbsp fresh
parsley, chopped
500ml
vegetable stock
3 tbsp plain flour
125ml milk
2 tbsp dry sherry
125ml soured cream
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a large pan over low heat. Add the garlic and onions and cook, stirring frequently, for about 4 minutes, or until softened. Stir in the mushrooms and cook for a further 5 minutes, stirring frequently.
Now add the parsley and stir in the stock. Season to taste with salt and black pepper then bring to a boil. Reduce to a simmer, cover the pan and cook gently for 20 minutes.
Sift the flour into a bowl then work in just enough of the milk to form a smooth paste. Work this mixture into the soup, a little at a time, then cook, stirring frequently, for 5 minutes, or until the raw taste of the flour has gone.
Now stir in the remaining milk and the sherry and simmer gently for a further 5 minutes (do not boil). Take off the heat and stir in the soured cream.
Return to the heat and allow the contents of the pan to heat through then divide between four warmed serving bowls. Garnish with a little chopped parsley and serve hot, accompanied by warm slices of baguette.
