| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup, Stews |
8 |
Servings |
INGREDIENTS
| 1 |
oz |
Dry wild mushrooms |
| 3/4 |
c |
Sherry |
| 4 |
tb |
Unsalted butter |
| 4 |
tb |
Flour |
| 2 |
md |
Onions; finely chopped |
| 1 |
lb |
Fresh mushrooms; brushed clean and sliced |
| 6 |
c |
White stock or chicken stock |
| 2 |
ts |
Fine sea salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Creme fraiche |
INSTRUCTIONS
1. Rinse the wild mushrooms well under running water; then soak them in
sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand;
pass the sherry through a fine strainer and reserve. Leave whole or chop
mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot,
add the flour, and cook, stirring for 2 minutes. Add the chopped onions,
fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and
bring the soup to a boil, stirring occasionally. Lower the heat, cover
partially, and simmer 1 hour or until the wild mushrooms are very tender.
Add the seasonings, taste, and adjust. 3. Remove from the heat and let
stand 5 to 10 minutes before stirring in the creme fraiche.
MAKE IT EXTRA-LIGHT: Reduce the butter to 2 tbls and delete the creme
fraiche. Simmer uncovered until the soup has reached the desired thickness.
MAKE IT AHEAD: Prepare the recipe through Step 2 up to 4 or 5 hours in
advance and refrigerate. Reheat on the stove (not microwave); then proceed
with Step 3 before serving.
SERVING SUGGESTION: Serve this rich soup as a first course before a light
main course such as a grilled fish.
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh <louiseh@earthlink.net> on Apr 16,
1998
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