Recipes

Chestnut mushroom, parsnip and sherry soup

Chestnut mushroom, parsnip and sherry soup

Paul Flynn's face
Paul Flynn
Sat Nov 27 2021 - 05:55
Serves: 6
Course: Starter
Cooking Time: 0 hr 30 mins
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)

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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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