Creamy Mushroom Soup
A creamy soup without the cream, use field mushroom for an earthier dark soup, or button for a lighter variety or try a mixture of continental mushrooms for a more sublime taste.
Preparation time: 10 minutes Quantity: Serves 4 Cooking time: 20 minutes
Ingredients
30g butter
1 tablespoon olive oil
1 medium finely chopped onion
1 stick chopped celery
4 cloves crushed garlic
400g chopped mushrooms of choice
1½ tsp fresh chopped thyme leaves
1 pint vegetable stock
1/2 pint milk
1 measure dry sherry
seasoning
Method
- Heat the oil and butter in a saucepan
- Cook the onion, celery and garlic until soft
- Add the mushrooms and thyme
- Cook for 3 - 4 minutes to soften the mushrooms (add a little more oil if to dry)
- Pour in the stock and milk
- Bring to the boil and simmer for 10 -15 minutes
- Add the sherry and season to taste
- Process / whizz the soup and serve