Name: Creamy mushroom soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 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)

Ingredients

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)

Method

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.

Women's Weekly Food