Sedgwick’s Old Brown Mushroom & Chorizo Soup
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Cooking Time: XXX minutes
Serves: XXX
Ingredients
- 2 x 250 g punnets brown mushrooms, quartered
- 200 g Spanish chorizo, skin removed and sliced
- 3 medium carrots, peeled and sliced
- 1 large onion, peeled and cut into 8 pieces
- 2 stalks celery
- 2 cloves garlic, peeled
- 2.5 ml thyme leaves, picked
- 30 ml extra virgin olive oil
- 15 ml butter
- 100 ml Sedgwick’s Old Brown
- 500 ml chicken stock
- 125 ml cream
- salt and pepper
To Serve:
- knob of butter
- 1 punnet mixed exotic mushrooms, sliced
- 2.5 ml thyme leaves, picked
- drizzle of extra cream
- drizzle of extra virgin olive oil
- microgreens
Method
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