Sherry and Mushroom Soup
Feb 04, 2007 by kiteless | 1 Comments
Ingredients
- 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
- Cream
- Salt and Pepper
- Chives
- Oil and butter for cooking
Step 1
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Ladle into soup bowls, top with a bit of cream and chives. Serve with toasted baguette slices.
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1 Comment
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This was an excellent recipe. I made a few changes—I use fresh tarragon which is growing like crazy in my garden. I also used chicken stock, due to preference. Before adding the stock, I added about 2 Tbsp. of flour and cooked it for 2 minutes, then whisked in the stock. In the end, I added about 1/4 cup of heavy cream since I’m a fan of cream soup. It was a hit!
Thank you for posting this recipe. What a winner!