Mushroom and Sherry Soup


4 slices day old bread
1 tsp lemon zest
1 tbs lemon juice
Kosher salt and cracked black pepper
2 cups assorted wild mushrooms
2 cups button mushrooms, quartered
2 tsp extra virgin olive oil
2 cloves garlic, minced
6 scallions, sliced diagonally
2 1/2 cups chicken stock
4 tbs dry sherry
1 tbs chives, chopped for garnish


  • Preheat oven to 350 degrees.
  • Remove the crusts from the bread and cut the bread into small cubes.
  • In a large bowl, toss the cubes of bread with the lemon zest and juice, 2 tbs of water, and fresh cracked pepper.
  • Spread the bread cubes onto a lightly greased baking sheet and cook in the oven for 20 minutes until golden and crisp.
  • If the mushrooms are small,  leave some whole otherwise cut them in quarters.
  • Heat the olive oil in a saucepan, then add the garlic and scallions and cook for 1-2 minutes.
  • Add the mushrooms and cook for 3-4 minutes until they start to soften.
  • Add the chicken stock and stir to mix.
  • Bring  to a boil, then reduce heat to a simmer.
  • Cover pan with lid and cook for about 10 minutes.
  • Stir  in the sherry, then season with salt and pepper.
  • Pour into warm bowls, sprinkle with chives and add the lemon croutons.




30 min


25 min


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