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Mushroom soup

You'll need

1 tbsp olive oil 70 gm butter, coarsely chopped 2 garlic cloves, finely chopped 6 large field mushrooms, coarsely chopped 1 tbsp plain flour 500 ml (2 cups) chicken stock 80 ml manzanilla sherry 60 gm (¼ cup) double cream 50 gm each chestnut mushrooms and thickly sliced king brown mushrooms   To serve: crème fraîche


  • 01
  • Heat olive oil and 50gm butter in a saucepan over high heat until butter is foaming. Add garlic and field mushrooms and stir continuously until mushrooms are just golden and tender (5-10 minutes). Add flour and stir for 1 minute, add stock and sherry and cook until mushrooms are very tender (15-20 minutes). Add cream and process in a blender until smooth. Season to taste.
  • 02
  • Meanwhile, heat remaining butter in a large frying pan over high heat until foaming, add chestnut and king brown mushrooms and cook until golden and tender (3-5 minutes). Serve soup hot, topped with crème fraîche and sautéed mushrooms.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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