Creamy Mushroom Soup

• 1 tbsp olive oil
• 4 tbsp (1/2 stick) butter, diced
• 3 cloves garlic, finely chopped
• 12 large white mushrooms, coarsely chopped
• 2 tbsp flour
• 5 cups chicken stock
• 1/4 cup dry sherry
• 1/4 cup heavy cream, plus additional to serve
• 4 oz cremini mushrooms, sliced
• None None Crusty bread, to serve (optional)

1. Heat olive oil and 3 tbsp of the butter in a large saucepan on high heat until butter is foaming. Add garlic and white mushrooms and cook, stirring, 5-10 mins, until mushrooms are soft and lightly browned.
2. Stir in flour and cook, 1 min. Gradually stir in stock and bring to a simmer. Reduce heat to low. Simmer gently, 15-20 mins, until mushrooms are very tender. Cool slightly and process in a blender until smooth. Stir in sherry and cream and season to taste.
3. Meanwhile, melt remaining 1 tbsp butter in a skillet on high heat. Cook cremini mushrooms, 3-5 mins, until golden.
4. Ladle soup into serving bowls and top with additional cream and cremini mushrooms. Season with pepper and serve with bread.

olive oil, butter, garlic, white mushrooms, flour, chicken stock, sherry, heavy cream, cremini mushrooms, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/23481 (may not work)