| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Atlanta | Main dish, Soups | 4 | Servings |
INGREDIENTS
| 1/2 | lb | White mushrooms |
| 1/4 | lb | Mixed wild mushrooms |
| 3 | tb | Butter |
| 1 | md | Yellow onion, sliced |
| 2 | tb | Chopped fresh thyme |
| 3 | tb | Dry white wine |
| 2 | c | Chicken broth |
| 1 | c | Heavy cream |
| Salt and pepper to taste | ||
| 1 | tb | Butter |
| 4 | Shiitake mushrooms, sliced | |
| Fresh thyme, for garnish |
INSTRUCTIONS
Slice mushrooms and place in a saucepan with the butter. Saute over medium heat for 2 minutes, stirring. Add onion and thyme and continue to saute for 2 minutes. Add white wine and cook for 2 minutes. Add chicken broth, heavy cream, and salt and pepper to taste. Cook for 5 minutes, then puree in a blender. Heat 1 tb butter in a saute pan and add shiitake mushrooms. Saute for 1 minute, until somewhat soft. Ladle pureed soup into bowls, garnish with sauteed shiitakes and thyme, and serve hot. Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution. Posted to MM-Recipes Digest V4 #2 by "Ed Taylor" <etaylor@cris.com> on Jan 7, 1999
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