Cream Of Mushroom Soup

1. 1

   Chop mushrooms roughly.

2. 2

   Melt butter in pan, add mushrooms.

3. 3

   Cook covered for 10 mins over low heat.

4. 4

   Add crumbled stock cube, water, sherry and mustard.

5. 5

   Bring to boil, reduce heat and simmer 15 minutes.

6. 6

   Puree mushrooms and liquid with hand blender.

7. 7

   Return to saucepan, add cream and season with salt and pepper.

8. 8

   Reheat gently, stir in shallots.

* Per serving · 4 servings · Values may vary.

No additional tips available.