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- 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.
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Diet Information
