Sherry and Mushroom Soup
Feb 04, 2007 by kiteless | 1 Comments| Share it:
- 12 oz mushrooms (I used 8 oz crimini and 4 oz post-soaked weight porcinis)
- 1/2 cup shallot minced (about 1 large)
- 1 tsp Herbs de Provance (this is just a mixture of savory herbs; you could use thyme and a little rosemary)
- 1/4 cup plus 2 TB sherry
- 2 cups low sodium vegetable broth
- Salt and Pepper
- Oil and butter for cooking
Finely dice your shallots.
Chop half your mushrooms coarsely. And the rest finely. If you're using dried mushrooms, soak for 20 minutes in enough hot water to cover. After mushrooms are re-hydrated, chop finely but strain and save the mushroom water - add when you add the broth.
Sweat shallots and coarsely chopped mushrooms in a medium to large pot in 1 TB olive oil and 1 TB butter over low heat until it starts to caramelize a bit.
Add the remaining mushrooms and herbs; cook for another 10-15 minutes until mushrooms have released their liquid and everything has cooked down a bit.
Add sherry and stir and cook until sherry has evaporated. Add broth and let simmer for 15-30 minutes. Add another 2 TB sherry and mix to combine.
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