| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup, Stews | 8 | Servings | |
INGREDIENTS
| 1 | oz | Dry wild mushrooms |
| 3/4 | c | Sherry |
| 4 | tb | Unsalted butter |
| 4 | tb | Flour |
| 2 | md | Onions; finely chopped |
| 1 | lb | Fresh mushrooms; brushed clean and sliced |
| 6 | c | White stock or chicken stock |
| 2 | ts | Fine sea salt |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | c | Creme fraiche |
INSTRUCTIONS
1. Rinse the wild mushrooms well under running water; then soak them in sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand; pass the sherry through a fine strainer and reserve. Leave whole or chop mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot, add the flour, and cook, stirring for 2 minutes. Add the chopped onions, fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and bring the soup to a boil, stirring occasionally. Lower the heat, cover partially, and simmer 1 hour or until the wild mushrooms are very tender. Add the seasonings, taste, and adjust. 3. Remove from the heat and let stand 5 to 10 minutes before stirring in the creme fraiche. MAKE IT EXTRA-LIGHT: Reduce the butter to 2 tbls and delete the creme fraiche. Simmer uncovered until the soup has reached the desired thickness. MAKE IT AHEAD: Prepare the recipe through Step 2 up to 4 or 5 hours in advance and refrigerate. Reheat on the stove (not microwave); then proceed with Step 3 before serving. SERVING SUGGESTION: Serve this rich soup as a first course before a light main course such as a grilled fish. Recipe by: HomeChef School Posted to MC-Recipe Digest by louiseh <louiseh@earthlink.net> on Apr 16, 1998
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