SANDYS GOURMET MUSHROOM SOUP

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Sandys Gourmet Mushroom Soup image

This was given to me by one of my husbands gym buddies, I did make it and it was indeed very good, although I'm not a great lover of mushrooms. I don't know if it was her own recipe or if she found it somewhere, but here it is, I thought it was worth sharing! She specified brown mushrooms, I used button mushrooms.

Provided by Karen Elizabeth

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

25 ml olive oil
15 ml butter
1 medium onion, chopped
2 leeks, sliced
1 sprig fresh rosemary
50 ml flour
300 g mushrooms, thinly sliced
750 ml vegetable stock
1 pinch nutmeg
250 ml milk
15 ml soy sauce
1 pinch sugar
25 ml sherry wine
salt and pepper
50 ml cream, whipped

Steps:

  • Heat oil and butter in large pan. Add onion and leeks and allow to soften without browning.
  • Add rosemary and half the mushrooms. fry gently until soft, then remove the rosemary and stir in the flour.
  • When well mixed, add vegetable stock slowly, stirring constantly. Season with salt, pepper and nutmeg.
  • Cover and simmer for 15 minutes. Cool for 10 minutes, then puree in blender until smooth.
  • Return to saucepan, add remaining mushrooms, milk, soy sauce and sugar.
  • Cover and simmer for 10 minutes.
  • Add sherry.
  • Serve with a swirl of whipped cream.
  • A garnish of fried onions is also very good.

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