Another delicious soup for a cold day. During the winter I try to make a pot of soup that will last for a number of days. It is great to just open the fridge, fill a bowl, pop it in the microwave and be eating delicious homemade soup in minutes.
This soup is a throwback to the ’80’s but I love it. We used to own a set of soup bowls that had soup recipes on the front. I think we collected tokens from petrol sales to get them! A version of this soup was on those bowls. I’m pretty sure most Irish families owned these bowls at one time or another as I’ve seen in them in in-laws house also.
I’ve made this soup with mushrooms my Dad foraged in neighbouring fields but most of the time I make it with a mix of white closed cup mushrooms and chestnut mushrooms. Obviously you can use any mushrooms you wish.
- rapeseed oil
- 1 tbsp butter
- 1 onion
- 2 sticks celery
- 750 g mushrooms
- 2 cloves garlic
- 2 tbsp sherry
- 600 ml vegetable stock
- 1 sprig thyme
- 200 ml milk
- 100 ml cream
- Chop your onion, celery, garlic and mushrooms
- Heat the rapeseed oil in a large saucepan and saute the onions and celery until soft
- Then add the mushrooms and butter and saute until most of the liquid from the mushrooms has run dry
- Add the garlic and saute for another minute or two
- Add the sherry and boil for 2 minutes, then add the stock and the thyme
- Bring to the boil and then add the milk and simmer for 20 minutes
- Remove the thyme stalk and blitz the soup using a stick blender
- Add the cream and put back on the heat
- Season with salt and pepper