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Sherried Mushroom Soup

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Ingredients
  Fresh mushrooms 8 Ounce
  Onion 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Concentrated beef broth 1 Can (10 oz)
  Water 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Green onions 2 , sliced
  All purpose flour 2 Tablespoon
  Milk fat 1 Cup (16 tbs), fat milk
  Dry sherry 2 Tablespoon
Directions

Set aside 6 mushrooms; coarsely chop remaining mushrooms, including stems.
In a 3-quart saucepan, combine chopped mushrooms, onion, garlic, broth and water.
Bring to a boil; reduce heat.
Cover and simmer 15 minutes.
Strain cooking liquid into a bowl, reserving mushroom mixture.
Place mushroom mixture in a blender or food processor with 1 cup cooking liquid.
Process until smooth; set aside.
Slice reserved 6 mushrooms.
Melt butter or margarine in the same saucepan.
Add sliced mushrooms and green onions; saute over medium heat 1 minute.
Sprinkle flour over sauteed mixture.
Stir until blended.
Gradually add remaining cooking liquid, stirring constantly.
Add milk and pureed mushroom mixture.
Stir over medium heat until mixture thickens.
Add sherry.
Ladle hot soup into individual bowls

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy

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