| 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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