Mushroom Soup with Sherry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 g butter
- 1 tablespoon olive oil
- 1 onion (s), thinly sliced
- 500 g mushrooms, brown, cut into leaves
- 1 liter chicken broth
- 4 tablespoon sherry, drier
- 100 ml sweet cream
- salt
- Pepper, freshly ground black
- 2 tablespoon parsley, fresh, finely chopped
Print Recipe
Pin Recipe Instructions
- In a large saucepan or high pan, heat the butter and oil over medium-high heat. Add the onion slices and sauté for 4 minutes, stirring frequently. Add the mushroom slices, reduce to medium heat and put the lid on so the mushrooms can infuse juice. Steam the mushrooms with the onions for 2 minutes, stirring occasionally.
- Remove the lid from the pan and turn it up to medium-high temperature. Sauté the mushrooms and onions for about 10 minutes, stirring occasionally, until all the liquid has evaporated. Then fry again for 5 to 10 minutes until the mushrooms and onions are golden brown. Stir constantly so that nothing can burn.
- Add the chicken stock and sherry and season with salt and a little pepper. Let the soup simmer for another 15 minutes. Fold in the cream and chopped parsley and heat the soup again before serving.
- This soup can be prepared the day before and stored in the refrigerator. It then tastes milder and more rounded after being warmed up.
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