Chestnut mushroom, parsnip and sherry soup 

Chestnut mushroom, parsnip and sherry soup 

Chestnut mushroom, parsnip and sherry soup 

Sat, Nov 27, 2021, 05:55

   
  • Serves: 6
  • Cooking Time: 30 mins
  • Course: Starter
  • Cuisine: Irish

Ingredients

  • One onion, peeled and finely diced
  • One large parsnip, peeled and finely diced
  • One clove of garlic, peeled and sliced
  • 80g butter
  • A splash of olive oil
  • A sprig of sage
  • 500g chestnut mushrooms, chopped
  • 1.4 litres chicken stock
  • 150ml cream
  • A little nutmeg
  • Salt and pepper
  • 75ml cream sherry (optional)
  • Some nice Irish hard cheese like Coolea (grated)

Method

1 Put the onion, parsnip and garlic in a pot with the butter, olive oil and sage. Cook over a gentle heat for 15 minutes or so, until the vegetables really soften.

2 Add the mushrooms, turn up the heat and cook for a further 10 minutes, then add the stock.

3 Bring to a simmer, add the cream and the nutmeg then cook gently for a little while.

4 Add the salt, pepper and finally the sherry. Remove the sage and blend thoroughly with a hand blender or liquidiser. Serve with a dusting of grated cheese.