Mushroom Soup

"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."
 
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Ready In:
50mins
Ingredients:
11
Serves:
4-8
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ingredients

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directions

  • Melt butter in saucepan and soften onions.
  • Add mushrooms and thyme, cover and cook slowly until mushrooms collapse.
  • Stir, increase heat, uncover and add wine and sherry and simmer for about 10 minutes.
  • Add preferred stock and season to taste.
  • Simmer for 15 minutes.
  • Puree in food processor until smooth then return to pan.
  • Add almond meal for a little thicker texture .
  • Add desired amount of cream. More or less depending how rich you want it.
  • Reheat gently.
  • Sprinkle with nutmeg when serving.
  • Don't forget the bread and wine!

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