Creamy mushroom soup

  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


Creamy mushroom soup
  • 1 tablespoon olive oil
  • 60 gram butter, diced
  • 3 clove garlic, finely chopped
  • 12 large cup mushrooms, roughly chopped
  • 2 tablespoon plain flour
  • 5 cup (1.25l) chicken stock
  • 1/4 cup (60ml) dry sherry
  • 1/4 cup (60ml) pure cream, plus extra to serve
  • 50 gram chestnut mushrooms
  • 50 gram swiss brown mushrooms, sliced
  • crusty bread, to serve (optional)


Creamy mushroom soup
  • 1
    Heat olive oil and 40g butter in a saucepan on high until butter is foaming. Add garlic and cup mushroom and cook, stirring, 5-10 minutes, until mushroom is soft and lightly coloured.
  • 2
    Stir in flour and cook, 1 minute. Gradually stir in stock and, when simmering, reduce heat to low. Simmer gently, 15-20 minutes, until mushroom is very tender. Cool slightly and process in a blender until smooth. Stir in sherry and cream and season to taste.
  • 3
    Meanwhile, melt remaining butter in a frying pan on high heat. Cook chestnut and Swiss brown mushrooms, 3-5 minutes, until golden.
  • 4
    Ladle soup into serving bowls and top with extra cream and fried mushrooms. Season with pepper and serve with bread, if you like.