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Roasted Mushroom, Chorizo and Old Brown Sherry Soup
A delicious recipe blending the flavours or roasted mushrooms and chorizo with the warmth of Old Brown Sherry. A real winter warmer.
- Serves: 6 |
- Difficulty: moderate
- Prep Time : 0 mins |
- Cook Time : 60 mins
Ingredients
2 x 250 g punnets brown mushrooms, quartered
3 medium carrots, peeled and sliced
1 large onion, peeled and cut into 8 pieces
2 stalks celery
2 cloves garlic, peeled
½ tsp (2.5 ml) thyme leaves, picked
2 Tbsp (30 ml) extra virgin olive oil
1 Tbsp (15 ml) butter
2/5 C (100 ml) Old Brown Sherry
2 C (500 ml) chicken stock
½ C (125 ml) cream
salt
pepper
To Serve
knob of butter
½ tsp (2.5 ml) thyme leaves, picked
drizzle of extra cream
drizzle of extra virgin olive oil
microgreens
Method
Preheat the oven to 200 °C.
Place the mushrooms, chorizo, carrots, onion, celery, garlic and thyme leaves into a roasting tray and toss in the olive oil. Place in the oven and roast for 1 hour, tossing the ingredients every 20 minutes.
Remove from the oven and place into a saucepan with the butter. Cook over high heat, stirring for 2 minutes. Add the sherry and cook, stirring frequently, until most of the liquid has cooked away.
Reduce to medium heat and add the stock. Simmer with the lid off for 10 minutes.
Add the cream and simmer, also with the lid off, for a further 5 minutes. Blend until smooth and season to taste. If a little thick, thin out with a little hot water or additional cream, add a little at a time to get to the right consistency.
To Serve
Add a knob of butter to the frying pan and add the mushrooms (you can slice some and keep smaller enoki mushrooms whole) and thyme, fry until golden brown (do in batches so as not to crowd the pan).
To serve, dish up bowls full of soup, add a swirl of cream, golden fried mushrooms and garnish with extra fresh-picked thyme.
