Creamy mushroom and sherry soup

Creamy mushroom sherry soup

Soups are meant to be a winter thing, but I’ve always liked them all year round. They are great for squeezing in your daily quota of vegetables and can be surprisingly filling. This soup was very rich, made all the more luxurious by adding in the sherry. The sherry isn’t essential, but it gives it a punch, so I’d definitely recommend it.

Ingredients

1tbsp vegetable oil

1 large leek, thinly sliced

2 cloves garlic, minced

700g mixed mushrooms, sliced

800ml vegetable stock

100ml sweet sherry

200ml single cream

Salt, to season

Method

Heat the vegetable oil in a large soup pot and add the leeks and garlic. Cook for 2-3 minutes until the leeks start to soften. Add in the sliced mushrooms and sherry and cook for a further 5 minutes. Now add in the stock and cream, stir well then turn down your heat to medium and leave to simmer for 20-25 minutes. Remove from the heat and blend using a food processor or stick blender. Serve with a swirl of single cream and a sprinkling of chopped coriander.

Serves 4

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