ADVERTISEMENT

Mushroom and Sherry Soup

ADVERTISEMENT


  • Heat the butter in a large saucepan over medium heat. Add the sliced ​​mushrooms, chopped onion, and garlic. Sauté until golden brown, about 8 minutes.
  • Pour in the vegetable stock and sherry. Bring to a boil and simmer for 15 minutes to allow the flavors to blend.
  • Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
  • Stir in the heavy cream and season with salt and pepper to taste.
  • Heat gently and serve hot.

Serving suggestions

  • Serve with a slice of crusty bread or a side salad.
  • Garnish with fresh thyme or a drizzle of truffle oil for added elegance.

Cooking tips

  • For more depth of flavor, try using a mix of wild mushrooms.
  • If you don’t have sherry, you can substitute white wine or brandy.
  • Prepare the soup in advance and store it in the refrigerator. Reheat gently before serving.

Nutritional benefits

  • Rich in fiber and antioxidants from mushrooms, promoting immune health.
  • The cream provides a source of healthy fats, making the soup both satisfying and nutritious.

We use your personal data for interest-based advertising, as outlined in our Privacy Notice.

Diet Information

read more on the next page

ADVERTISEMENT

Leave a Comment