| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Soups & ste |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(6 1/2 ounce) Alouette Sundried tomato et Basil |
| 2 |
tb |
Unsalted butter |
| 8 |
oz |
Sliced mushrooms; fresh |
| 3 |
tb |
Shallots; chopped |
| 2 |
c |
Chicken stock |
| 1/2 |
ts |
Fresh thyme; chopped or 1/4 teaspoon dried thyme |
| 1/4 |
c |
Sherry |
| 1 |
tb |
Flour |
|
|
Chopped parsley or |
|
|
Slivers of red bell peppers for garnish |
INSTRUCTIONS
In a skillet over medium heat, melt butter and saute shallots with
mushrooms until tender, about 20 minutes.
Using a slotted spoon, transfer shallots and mushrooms from pan and add to
food processor bowl or blender.
Pour chicken stock into skillet, scraping up any browned bits from bottom
and heat on low for 10 minutes. Add thyme and sherry and stir.
Remove from heat and pour into food processor/blender.
Add ALOUETTE and puree until smooth. Pour into a soup pot and simmer gently
over low heat until warm. Do not boil.
Note: Couldn't get shallots so I used green onions.
Serving Ideas : Garnish with fresh parsley or red bell pepper
NOTES : This was super easy to make and tasted even better the following
day. Just make sure you heat up slowly and don't boil.
Recipe by: Alouette
Posted to TNT Recipes Digest by KDZY21A@prodigy.com (MRS SHERRY L CHAPMAN)
on Mar 27, 1998
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”