Mushroom soup with sherry and thyme


First published in 2020
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Heat a splash of vegetable oil in a large pan and sweat the shallots and garlic with a pinch of salt until soft without colour
Add 500g of the sliced mushrooms and the thyme (reserving a few leaves to garnish) and turn up the heat (the remaining 50g of mushrooms will be used for the garnish). The mushrooms will release a lot of liquid; keep cooking until the liquid has completely evaporated, then add the sherry and simmer until reduced by three-quarters
Add the stock and simmer for 30 minutes
Transfer the soup to a blender and blitz until smooth, seasoning with Worcestershire sauce (if using), salt and pepper. Return to the pan and keep warm until ready to serve
Heat the butter in a frying pan and fry the leftover mushrooms with a pinch of salt until they turn a deep golden colour and start to crisp around the edges
Serve the soup hot with a garnish of crispy mushrooms, a swirl of crème fraîche, a few thyme leaves and a good crack of black pepper
First published in 2020
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