1/2 pint ham stock, 1 medium potato, 400g spinach, 250g chestnut mushrooms, 50ml sherry (I use amontillado for cooking), 1 tbsp butter.
Despite being allergic to mushrooms, I do dearly love chopping them up. My husband loves eating them so I get the opportunity to lay into them with my big bad chef's knife on a regular basis. The challenge with cooking mushrooms though, is that obviously I cannot taste them because DEATH, so I rely on my sense of smell. This soup smells nothing short of INCREDIBLE. There is nothing like the combined scent of mushroom and sherry - it's so rich and fragrant and yet earthy all at the same time. This soup was very silky in texture and my husband assured me, absolutely delicious. Let me know what you think!
1) Slice the mushrooms and peel and dice the potato. Melt the butter in the pan and stir in the mushrooms. After 5 minutes, stir in the spinach. It may seem like it won't all fit in the pan but once it begins to wilt the volume will decrease don't worry!
2) Once the spinach has wilted, add the potatoes and stir through, allowing the combined juices from the mushrooms and spinach to begin to soften the potatoes. Add the sherry and stir through - try not to begin frothing at the mouth with lust at the rich, raisiny smell.
3) Add the ham stock and simmer for 10-15 minutes until the potatoes are soft. Blitz through in a food processor or using a stick blender until a smooth consistency is reached and serve hot.