Chorizo gives color and flavour to so many dishes. So why not to a soup.
This recipe was in a supermarket advertising magazine issue and the moment I read it, I could imagine how it would taste, I had the soup flavour on my tongue already. I love mushrooms, but often this soups are a bit bland or you often get the canned version, which I hate btw.
It does not take a lot of effort to cook, just a bit chopping to do and except the chorizo, everything goes into then same pot.
400 g Champignons or white button mushrooms
2 stalks celery
2 spring onions
2 cloves of garlic
1/2 red chili
4 tbsp butter
1 l chicken stock
250 ml double cream
2 tbsp mild white wine vinegar
150 g Chorizo
3 tbsp mixed fresh herbs
1 pinch of nutmeg
salt and pepper to taste
Chop onions, garlic and chili and in a pot with the butter start to fry that for a couple of minutes.
Chop celery and mushrooms and get them into the potl cook for 5 minutes more.
Add stock and double cream and cook a bit more, season with salt and pepper and nutmeg. Use a stick blender and make a creamy soup and add the vinegar.
In a small pan fry off the sausage rounds until they loose some oil.
Chop the fresh herbs and bring everything together.