Creamy mushroom & shallot soup

Prep work





  • 1 L chicken stock, divided, plus more if needed
  • 30 g dried porcini mushrooms
  • 2 tablespoons unsalted butter
  • 2 teaspoons olive oil
  • 2 shallots, roughly chopped
  • - sea salt
  • - freshly ground black pepper
  • 450 g cremini mushrooms, roughly chopped
  • 225 g shiitake mushrooms, roughly chopped
  • 60 ml dry sherry
  • 250 ml double cream, plus more for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, for garnish
  • Amount ingredient name

Warm 125 ml stock until hot and pour into heatproof bowl. Add dried mushrooms and set aside for 20 minutes.

Meanwhile, melt butter in large frying pan over medium heat. Add olive oil, shallots and pinch of salt. Cook, stirring, until tender for about 5 minutes. Add fresh mushrooms, big pinch of salt, stir to combine and cover pan. Cook, stirring occasionally, until mushrooms have softened for about 10 minutes. Add sherry and dried mushrooms with soaking liquid, raise heat to medium-high and cook for 3 minutes longer.

Add cooked mushroom mixture, remaining 875 ml stock, and cream to the jar of the KitchenAid ARTISAN Power Plus Blender.

Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible, about 1-2 minutes.

Adjust thickness with more or less stock, if you like. Season to taste with salt and pepper. The soup should be hot. Serve at once, garnished with drizzle of cream and sprinkle of parsley.

To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.



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