Wild Mushroom Sherry Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Wanting something French and traditional? This is a winner. Ingredients:
5 tblsp unsalted butter |
12 oz chanterelles, winecap, portabella, shiitake-chopped coarsely into bite-size pieces, (3 ounces of each type) |
3 spring onions, finely chopped |
4 cups chicken stock |
3/4 cup heavy cream |
1/2 cup dry sherry |
salt & freshly ground pepper to taste |
1 tsp tarragon, chopped |
1 tsp chives, chopped |
juice of 1 fresh lemon to taste |
Directions:
1. Melt butter in saucepan over medium heat. Sweat spring onions in pan.
2. Add mushrooms. Coat mushrooms with butter and stir occasionally until they begin to express their juices.
3. Remove 1/3 of the mushrooms allow to cool a bit and puree them. Lower heat on remaining mushrooms.
4. Meanwhile, in a stockpot, add chicken stock, and sherry. Bring to a slow, rolling boil for about 10 minutes, allowing stock to reduce a bit.
5. Lower heat to a simmer. Add mushroom puree and continue simmering for about another 10 minutes allowing the flavors to marry.
6. Add the remaining mushrooms, season soup with salt, pepper and lemon juice to taste, blend well.
7. Add cream, check again for seasoning.
8. Add fresh chopped herbs.
9. Just before serving whisk in 2 tablespoons of cold butter. Serve.
10. Garnish with full sprigs of herbs.
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