| 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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