Stourhead’s Mushroom Soup

To make this induction/level 1 friendly, leave out the sherry.


50g (2oz) butter
1 tablespoon olive oil
1 large onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 potato, peeled and diced
600g (11⁄4lb) mushrooms, chopped
1 litre (13⁄4 pints) vegetable stock
1 small glass medium or cream sherry
Grated zest and juice of 1 lemon
Salt to taste
Crème fraîche, to serve

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