Brandy and Mushroom Soup

This vegetarian brandy and mushroom soup is perfect for a cold winter’s dinner – either as a starter or as a meal on its own. Brandy and Mushroom SoupIngredients

450g mushrooms
1 onion, sliced
5 cloves garlic finely minced
1 potato
150ml Brandy s
Fresh thyme leaves
Ground coarse black pepper
Chicken or vegetable stock
Salt to season

Method

Peel potato and cut into cubes. Sauté the onion and garlic in pan over low heat until glossy and soft. Add the mushrooms and turn the heat to medium in order to brown. Add brandy and flambé until burnt off. Add the thyme leaves and cubed potato. Pour in your stock to cover vegetables. Simmer until the potato is cooked and soft. Blend in food processor or mash until combined. Season with salt and pepper and serve with crusty bread and shaved parmesan. Brandy and Mushroom SoupBrandy and Mushroom Soup Brandy and Mushroom Soup Brandy and Mushroom Soup

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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