Sherried Mushroom Soup
|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)|
|Green onions||2 , sliced|
|All purpose flour||2 Tablespoon|
|Milk fat||1 Cup (16 tbs), fat milk|
|Dry sherry||2 Tablespoon|
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.
Ladle hot soup into individual bowls