• Creamed mushroom soup

    Serves: 4
    Cooking Time: 20 mins


    • 30ml (2 tbsp) olive oil
    • 10g (1 tbsp) butter
    • 1 onion, finely chopped
    • 15ml (1 tbsp) fresh ginger
    • 2 garlic cloves, chopped
    • 500g button mushrooms, chopped
    • 45ml (3 tbsp) dry sherry
    • 1,5L vegetable stock, hot
    • 250ml (1 cup) fresh cream



    Heat the oil and butter in a large pot and sauté the onion, ginger and garlic for a few minutes. Stir in the mushrooms and toss to combine. Cook until the mushrooms are a little dry.


    Add the sherry and cook for a few seconds. Pour in the stock and continue to cook for a minute. Use a hand blender to blend until smooth.


    Stir in the cream and serve hot