Mushroom soup with sherry and thyme
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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
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Ingredients
Metric
Imperial
- vegetable oil
- 2 banana shallots, diced
- 2 garlic cloves, sliced
- 4 sprigs of thyme
- 550g of chestnut mushrooms, sliced
- 80ml of sherry
- 600ml of water, or vegetable stock
- 1 dash of Worcestershire sauce, (optional)
- 50g of butter
- créme fraiche, to garnish
- salt
- pepper
SAVE RECIPE
Equipment
- Blender
Method
1
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
2
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
3
Add the stock and simmer for 30 minutes
4
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
5
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
6
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
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