| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | tb | Unsalted butter |
| 2 | tb | Olive oil |
| 3/4 | c | Finely chopped shallots |
| 2 | lb | White cultivated mushrooms, thinly sliced |
| 1 | ts | Fresh thyme leaves |
| Salt and freshly ground black pepper | ||
| 1/3 | c | Cream sherry |
| 3 | tb | All-purpose flour |
| 3 1/2 | c | Low-salt chicken broth, reserving 1/2 cup |
| 1/2 | c | Milk |
| Ground nutmeg to taste, about 1/4 teaspoon | ||
| 1/2 | c | Sour cream |
INSTRUCTIONS
In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream. Yield: 4 servings Recipe by: Cooking Live Show #8886 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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