Wild mushroom and sherry soup

Wild mushroom and sherry soup

This soup is a deliciously fragrant and creamy starter for an elegant dinner party or simply as a delicious evening meal.

  • Recipe serves:4-6
  • Preparation Time10 Minutes
  • Cooking Time35 Minutes


  • 350g mushrooms ( Button, abalone etc.)
  • 2 Knorr Chicken cubes
  • 2 tablespoons Sunflower oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 leek, chopped
  • 150g sweet potato or potato
  • 4 tablespoons dry sherry
  • 50ml fresh cream
  • 1 litre water
  • Salt and white pepper to taste


  • Melt Astra, add the onion and garlic and sauté for a few minutes. Add the potato and bring to a boil. Then, add the leek and continue simmering.
  • Now add the mushrooms, Knorr Chicken cubes and bring to a boil. Simmer for about 15-20 minutes, remove from heat and mix in the sherry and cream and let it cool slightly.
  • Pour the above mixture into a food processor and blend to a puree. Return to the saucepan, heat and serve in individual cups.
  • Chef’s Tip:

    Oyster mushrooms can be used instead.