Gastronomically Terrific

August 29, 2010

Mushroom and Sherry Soup

Filed under: starter — Tags: , , , — thinkingdan @ 10:12 pm

This soup provided our starter for our monthly three course meal.

A small parsley forest was filled for this meal.

This soup promises an awful lot.  Butter fried onion, garlic provide the base, whilst a whole medley of different mushrooms (ceps, porcini and chestnut) are reduced into a stock, padded out with vegetable stock.  Then it is flavoured with sherry and parsley, a little milk and some soured cream.  All the mushroom flavouring should come out into the sauce and there are a lot of whole pieces for texture.  With all that intense flavouring in there, it came as a surprise that the end result was somewhat bland.  Not dull per se, just not as perky as we’d hoped.

We had a second portion the for lunch the following day and blended it – for me, this was better, because the mushroom flavour was more intense and I’m not too fond of mushroom texture in large doses anyway.  The soured cream really helped, and I think a good dose more of that and something flavoursome (more sherry?  Or perhaps a complimentary herb or spice?) would benefit it a lot.  This was not bad, and we may try it again, but with modifications.

Who made it: A joint effort by Anna and Dan.

Recipe: “The daily cook book” by Love Food, for “September 30th”.


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