This Spanish Soup leans on sherry and almond to do the heavy lifting. We stir-fry the Mushroom for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sherry vinegar and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped rosemary and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
Our tested Stir-Fried Halloumi Side: saffron, generous, and balanced with smoked paprika and...
Spanish
Members
Our tested Grilled Cauliflower Skewers: tapas-style, generous, and balanced with saffron....
Spanish A saffron take on Chickpea Curry, built on sherry and almond and finished the way we like it....
Spanish
Members
Weeknight-friendly Black Bean Ramen with the sherry and almond we come back to again and again....