Creamed mushroom soup
Ingredients
- 30ml (2 tbsp) olive oil
- 10g (1 tbsp) butter
- 1 onion, finely chopped
- 15ml (1 tbsp) fresh ginger
- 2 garlic cloves, chopped
- 500g button mushrooms, chopped
- 45ml (3 tbsp) dry sherry
- 1,5L vegetable stock, hot
- 250ml (1 cup) fresh cream
Instructions
1
Heat the oil and butter in a large pot and sauté the onion, ginger and garlic for a few minutes. Stir in the mushrooms and toss to combine. Cook until the mushrooms are a little dry.
2
Add the sherry and cook for a few seconds. Pour in the stock and continue to cook for a minute. Use a hand blender to blend until smooth.
3
Stir in the cream and serve hot
