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Sherried mushroom soup
This lovely soup is not too heavy and makes a perfect dinner party starter.
What you need
- 25 g butter
- 3 tsp sunflower oil
- 1 large onion, peeled, halved and sliced
- 900 g mushrooms, wiped and sliced
- 2 cloves garlic, peeled and crushed
- 25 g plain flour
- 2 1/4 l chicken stock
- 75 ml dry sherry
- seasoning
- 120 ml single cream
- 6 tsp chopped fresh parsley
Method
Melt the butter and oil in a very large saucepan. Add the onion and saute for 2-3 min. Add the mushrooms and garlic. Cook for 3-5 min.
Continue cooking for 8-10 min, stirring frequently, until nearly all the moisture has evaporated. Sprinkle over the flour. Stir well. Cook for 1 min.
Gradually add the stock, sherry and seasoning. Simmer for 20 min.
Transfer half the soup to a food processor or blender. Process until smooth. Return to the saucepan. Stir until well mixed.
Stir in the cream and parsley. Heat through very gently for 1-2 min. Spoon into warmed soup bowls.
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Preparation 30 minutes Cook 34 minutes Total 1 hour, 4 minutes -
Energy 136 kcal/serving Fat 2.04 g/serving Carbohydrates 66.23 g/serving Glycaemic Index 23 Glycaemic Load 1.93 
Serving suggestion
Garnish with a sprinkling of freshly grated Parmesan cheese and chopped fresh parsley.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 582 | 134 | 10475 | 8350 |
| Energy (kcal) | 136 | 31.5 | 2500 | 2000 |
| Protein (g) | 5.77 | 1.33 | ||
| Carbohydrate (g) | 10.3 | 2.38 | 345 | 275 |
| Fat (g) | 8.85 | 2.04 | 95 | 70 |
| Fat (saturated) (g) | 3.93 | 0.91 | ||
| Fibre (g) | 1.64 | 0.38 | ||
| Sodium (mg) | 1775 | 409 | ||
| Salt (equivalent) (g) | 4.44 | 1.02 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 70.1 | 16.2 | 800 |
| Vitamin B-12 (µg) | 0.11 | 0.03 | 1 |
| Vitamin B-6 (mg) | 0.14 | 0.03 | 2 |
| Vitamin C (mg) | 4.76 | 1.10 | 60 |
| Vitamin D (µg) | 116 | 26.8 | 266 |
| Vitamin E (mg) | 0.28 | 0.06 | 10 |
| Zinc (mg) | 0.93 | 0.21 | 15 |
| Calcium (mg) | 50.4 | 11.6 | 800 |
| Folate (mcg) | 24.7 | 5.70 | 200 |
| Iron (mg) | 1.50 | 0.35 | 14 |
| Magnesium (mg) | 20.6 | 4.74 | 300 |
| Niacin (mg) | 5.00 | 1.15 | 18 |
| Pantothenic acid (mg) | 1.77 | 0.41 | 6 |
| Riboflavin (mg) | 0.56 | 0.13 | 1.6 |
| Phosphorous (mg) | 151 | 35.0 | 800 |
| Thiamin (mg) | 0.15 | 0.03 | 1.4 |
This recipe is:
- Low in fat
Demi-veg
Citrus free
Corn-free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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