I usually use a punnet of white mushrooms and a punnet of brown mushrooms for this soup, but with all the different varieties available on the market today, I bet it would be a hit with any combination of mushrooms. The brown mushrooms do tend to make this soup quite dark though so if you prefer a lighter looking soup, rather opt for portabella’s. The last time I made it, I used only white mushrooms and was equally as tasty.
Creamed Mushroom Soup
1 medium onion finely chopped
1 punnet mushrooms finely chopped
1 punnet mushrooms roughly chopped
4 cups chicken stock
4 cups of light cream
Salt and pepper to taste
Chopped parsley and basil to taste
125ml cup sherry
- Melt the butter in a pot over a medium heat.
- Add the onions and sauté until they are soft.
- Add the mushrooms and cook for 5 minutes.
- Add the flour a little at a time stirring it in as you do to help prevent lumps.
- Add the stock a bit at a time stirring as you do to prevent lumps. After enough stock has been added to make everything liquid, add the remaining stock.
- Bring to a boil then reduce to a low heat and simmer for 5 minutes. This will allow the flour to thicken the soup.
- Add the cream, salt, pepper, parsley and basil. Gently simmer the soup without boiling for a further five minutes to allow the flavours to mix completely.
- Add the sherry and stir through just before serving.