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Mushroom Soup with Sherry and Crème Fraîche

Mushroom Soup with Sherry and Crème Fraîche

Prep time: 30 minServes: 4

Pairs with

Mushroom soup's deep umami and sherry's nutty tone want a white with body — an oaked chardonnay or a light red with earthy notes.

Ingredients

  • 500g mixed mushrooms (button, shiitake, porcini)
  • 1 yellow onion, diced
  • 2 garlic cloves
  • 50g butter
  • 100ml dry sherry (fino or amontillado)
  • 500ml vegetable stock
  • 200ml cream
  • Crème fraîche
  • Fresh thyme
  • Truffle oil (optional)
  • Salt, black pepper

Method

  1. 11. Fry the mushrooms in butter over high heat in batches until golden. Set some aside for garnish.
  2. 22. Sauté onion and garlic. Pour in sherry, cook 1 minute.
  3. 33. Add stock and cream. Simmer 10 minutes.
  4. 44. Blend smooth (or leave some texture). Season.
  5. 55. Serve with crème fraîche, fried mushrooms, thyme and optionally a drop of truffle oil.