Mushroom and Almond Soup with Fino

Name: Mushroom and Almond Soup with Fino (Sopa de setas)
Yield: Serves 4
Ingredients: 130 g blanched almonds, lightly toasted; 1 small bunch fresh flat-leaf parsley, roughly chopped; 1½ dessertspoons dried porcini mushrooms, covered with boiling water to infuse; 1½ dessertspoons dried porcini mushrooms, covered with boiling water to infuse; 1 litre Chicken Stock or water; 5 tablespoons fino sherry; 250 g mushrooms (flat field or a mixture of field and wild like chanterelles or pied de mouton), finely chopped; 1 litre Chicken Stock or water; 3 garlic cloves, thinly sliced; ¾ teaspoon fresh thyme leaves; 4 tablespoons olive oil; 1 large onion, finely chopped; sea salt and black pepper; sea salt and black pepper

Sopa de setas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The ‘flor’ (fungus) that lives with fino sherry in the barrel, and gives fino much of its musty character, complements mushrooms wonderfully. The almonds in this recipe give richness and texture to the soup.

Ingredients

4 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, thinly slic

Soup
Gluten-free

Method

Heat the oil in a saucepan and over a medium heat, soften the onion and garlic for 15–20 minutes until golden and sweet, stirring every now and then. Add the thyme and fresh mushrooms and cook for another 15 minutes or until the moisture in the mushrooms has evaporated. Season with salt and pepper. Now add your stock or water, fino and chopped dried porcini and their juice to the pan. Bring to