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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Nothing beats this soup on a cold night, with crusty bread. Mmmm... Tip! I've substituted the sherry for the brandy out of brandied cumquats and it gives it a nice zesty sweetness. Ingredients:
60 g butter |
2 onions, chopped finely |
500 g mushrooms, sliced (best if you use a mix) |
1 tablespoon fresh thyme, chopped |
3/4 cup dry white wine |
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock |
2 tablespoons sweet sherry |
salt and pepper |
cream |
nutmeg |
1 -2 tablespoon almond meal, to thicken (about 1-2 tbsp) |
Directions:
1. Melt butter in saucepan and soften onions.
2. Add mushrooms and thyme, cover and cook slowly until mushrooms collapse.
3. Stir, increase heat, uncover and add wine and sherry and simmer for about 10 minutes.
4. Add preferred stock and season to taste.
5. Simmer for 15 minutes.
6. Puree in food processor until smooth then return to pan.
7. Add almond meal for a little thicker texture .
8. Add desired amount of cream. More or less depending how rich you want it.
9. Reheat gently.
10. Sprinkle with nutmeg when serving.
11. Don't forget the bread and wine!
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