Jellied Blewit Soup

Recipe Ingredients

1 lb	454g / 16oz	Blewit mushrooms - chopped
4 1/2 cups	1066ml	Chicken broth - (to 5)
2 tablespoons	30ml	Dry sherry
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Plain gelatin - (1 tbspn)
1/4 cup	59ml	Cold water
		Creme fraîche or sour cream
		Minced fresh chives

Recipe Instructions

In a large saucepan, simmer the mushrooms in 4 1/2 cups of chicken broth for 30 minutes. Strain through cheesecloth in a bowl, pressing the pulp to extract all the liquid. Discard the pulp. Measure the liquid and add more broth if necessary to make 4 cups. Add the sherry and salt, and pepper to taste.

Soften the gelatin in the cold water. Allow it to stand for 5 minutes. Return the soup to the saucepan, bring to a boil, and stir in the gelatin. Pour into individual soup cups and chill in the refrigerator until it jells (4 to 5 hours). Top with a spoonful of creme fraîche and sprinkle with the chives.

This recipe yields 4 first course servings.

Source:
Wild About Mushrooms by Louise Freedman

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