Cream Of Mushroom Soup

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Olive oil
3/4 cup	109g / 3.8oz	Finely-chopped shallots
2 lbs	908g / 32oz	White cultivated mushrooms - thinly sliced
1 teaspoon	5ml	Fresh thyme leaves
		Salt - to taste
		Freshly ground black pepper - to taste
1/3 cup	78ml	Cream sherry
3 tablespoons	45ml	All-purpose flour
3 1/2 cups	829ml	Low-salt chicken broth - divided
1/2 cup	118ml	Milk
1/4 teaspoon	1.3ml	Ground nutmeg - or to taste
1/2 cup	118ml	Sour cream - divided

Recipe Instructions

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 evaporates. 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 from remaining 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8886 broadcast 05-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

8 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.