Mushroom and Sherry Soup

Heat the butter in a large saucepan over medium heat. Add the sliced ​​mushrooms, chopped onion, and garlic. Sauté until golden brown, about 8 minutes.
Pour in the vegetable stock and sherry. Bring to a boil and simmer for 15 minutes to allow the flavors to blend.
Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
Stir in the heavy cream and season with salt and pepper to taste.
Heat gently and serve hot.

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Serving suggestions

Serve with a slice of crusty bread or a side salad.
Garnish with fresh thyme or a drizzle of truffle oil for added elegance.

Cooking tips

For more depth of flavor, try using a mix of wild mushrooms.
If you don’t have sherry, you can substitute white wine or brandy.
Prepare the soup in advance and store it in the refrigerator. Reheat gently before serving.

Nutritional benefits

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