Mushroom soup with sherry and thyme


Our winter warming mushroom soup recipe is delicious for a brisk, cold day. The sweet caramel tones of the sherry complement the earthy flavour of the mushrooms and fresh thyme. Fry the mushrooms in olive oil and omit the Worcestershire sauce and crème fraîche garnish to make the soup vegan.

First published in 2020





  • Blender


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

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more