Mushroom Soup With Sherry Recipe - Cooking Index
Mushroom Soup With Sherry Recipe - Cooking Index
This recipe originally called for the horse mushroom, a large field mushroom sometimes the size of a dinner plate. Common store mushrooms, shiitakes, chanterelles, or milky caps will make an equally delicious soup.
Type: Vegetables| 2 tablespoons | 30ml | Butter |
| 1 lb | 454g / 16oz | Mushrooms - chopped |
| 1 lb | 454g / 16oz | Garlic clove - chopped (large) |
| 3 | Green onions - (to 4) - chopped | |
| 4 cups | 948ml | Chicken broth - or more |
| 1/2 cup | 80g / 2.8oz | Cooked rice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Chopped fresh parsley | ||
| 4 tablespoons | 60ml | Dry sherry |
In a saute pan or skillet, melt the butter and saute the mushrooms, garlic, and green onions. Cook until most of the liquid has evaporated. Reserve about one-third of the saute mixture and puree the remainder in a blender or a food processor with about 1 cup of the broth and the rice. The rice stabilizes the soup.
Heat the puree in a heavy stockpot; add the remaining broth. Add salt and pepper and the mushrooms. If too thick, add more broth. Garnish with parsley, and at the table have each guest add a tablespoon of sherry to his or her serving.
This recipe yields 4 first course servings.
Source:
Wild About Mushrooms by Louise Freedman
Average rating:
10 (4 votes)
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