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Title: Cream of Mushroom Soup Categories: Cooking liv, Import Yield: 1 Servings 3 tb Unsalted butter 2 tb Olive oil 3/4 c Finely chopped shallots 2 lb White cultivated mushrooms, -thinly sliced 1 ts Fresh thyme leaves Salt and freshly ground -black pepper 1/3 c Cream sherry 3 tb All-purpose flour 3 1/2 c Low-salt chicken broth, -reserving 1/2 cup 1/2 c Milk Ground nutmeg to taste, -about 1/4 teaspoon 1/2 c Sour cream In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream. Yield: 4 servings Recipe by: Cooking Live Show #8886 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" |