Ingredients Jump to Instructions ↓

  1. Serves 4 4 tbsp butter

  2. 8 oz/250 g white mushrooms, cleaned and cut in small cubes

  3. 8 oz/250 g wild mushrooms, cleaned and finely chopped

  4. 2 cloves garlic, finely chopped

  5. 3 tbsp finely chopped parsley

  6. 1 cup/250 ml dry sherry

  7. salt and freshly ground black pepper to taste

  8. 1 quantity Bechamel Sauce (refer recipe)

  9. 1 1/3 cups/330 ml Vegetable Stock

Instructions Jump to Ingredients ↑

  1. Method :

  2. Melt the 4 tablespoons of butter in a large saucepan over low heat. Stir in the white and wild mushrooms and cook for 10 minutes, stirring often.

  3. Add the garlic, half the parsley, and sherry. Season with salt and pepper.

  4. Cook for 3 minutes, then transfer half the mushrooms to a serving dish. Keep warm.

  5. Stir the Béchamel sauce and half the vegetable stock into the mushrooms in the pan. The soup should be thick and creamy. Add more stock if it is too thick.

  6. Cook for 3 more minutes then top with the remaining mushrooms.

  7. Garnish with the remaining parsley and serve hot.


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