Mushroom and Sherry Soup recipe
information
Calories 170 per portion,
Preparation time 10 minutes,
Cooking time 20 minutes
ingredients
450 g (1 lb) button mushrooms
1 onion, chopped
2 cloves garlic, crushed
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
300 ml (1/2 pint) milk
600 ml (1 pint) chicken stock
2 tablespoons sherry
salt and pepper
1 onion, chopped
2 cloves garlic, crushed
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
300 ml (1/2 pint) milk
600 ml (1 pint) chicken stock
2 tablespoons sherry
salt and pepper
Garnish
150 ml (1/4 pint) single cream
1 tablespoon chopped parsley
1 tablespoon chopped parsley
method
1. Thinly slice the mushrooms. In a saucepan, cook the onion and garlic in the butter or marganne until softened. Add the mushrooms and cook gently for a few minutes.
2. Stir in the flour. Gradually blend in the milk and stock. Bring to the boil, reduce the heat and simmer gently for 15 minutes. Stir the soup frequently to ensure a smooth consistency.
3. Add the sherry and season to taste. Pour into soup bowls. Garnish the soup with a swirl of cream and sprinkle with parsley.
Cook's Tip
For a soup low in calories and fat, omit sauteed onion, butter and flour. Simmer sliced mushrooms in 900 ml (1 1/2 pints) stock. Add some chopped spring onions and the sherry. Omit the milk; serve without cream.
2. Stir in the flour. Gradually blend in the milk and stock. Bring to the boil, reduce the heat and simmer gently for 15 minutes. Stir the soup frequently to ensure a smooth consistency.
3. Add the sherry and season to taste. Pour into soup bowls. Garnish the soup with a swirl of cream and sprinkle with parsley.
Cook's Tip
For a soup low in calories and fat, omit sauteed onion, butter and flour. Simmer sliced mushrooms in 900 ml (1 1/2 pints) stock. Add some chopped spring onions and the sherry. Omit the milk; serve without cream.
serving amount
serves 6
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