Mushroom & Sherry Soup Recipe

Ingredients :

• 4 slices day old white bread

• zest of ½ lemon

• 1 tbsp lemon juice

• salt and freshly ground black pepper

• 125g / 4oz assorted wild mushrooms, lightly rinsed

• 125g / 4oz baby button mushrooms, wiped

• 2 tsp olive oil

• 1 garlic clove, peeled and crushed

• 6 spring onions, trimmed and diagonally sliced

• 600ml / 1 pint chicken stock

• 4 tbsp dry sherry

• 1 tbsp freshly snipped chives, to garnish

Method :

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Remove the crusts from the bread and cut the bread into small cubes.

2. In a large bowl toss the cubes of bread with the lemon rind and juice, 2 tablespoons of water and plenty of freshly ground black pepper.

3. Spread the bread cubes onto a lightly oiled, large baking tray and bake for 20 minutes until golden and crisp.

4. If the wild mushrooms are small, leave some whole. Otherwise, thinly slice all the mushroom and reserve.

5. Heat the oil in a saucepan. Add the garlic and spring onions 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.

6. Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook for 10 minutes. Stir in the sherry, and season to taste with a little salt and pepper. Pour into warmed bowls, sprinkle over the chives, and serve immediately with the lemon croûtons.