Autumn is the perfect time for this rich, creamy bowl of comforting goodness. Swiss browns or big flat field mushrooms are best – or even a mix! But whatever you have, it will be delicious. Guaranteed.
Creamy Mushroom Soup
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In a large, heavy-based pot, saute the onion and garlic slowly in the butter until just starting to soften.
Add the mushrooms and cook a few minutes. Add the sherry/brandy/wine and let reduce.
Add the stock, worcestershire sauce, and herbs. Simmer 10-20 minutes until the mushrooms are soft.
Blend with a stick blender or in batches in the blender until it is the texture you like.
Return to the pot and heat until almost boiling. Add the cream and turn to a simmer. After about 5-10 minutes, when everything's had a chance to amalgamate, adjust the seasoning. Enjoy!