Monday, January 11, 2016

Mushroom Stock Soup

You'll Need:
  • 2 pounds assorted mushrooms(such as crimini, portabello, shitake, morel, chanterelle, and domestic)
  • 2 shallots finely chopped
  • 2 garlic cloves, minced or pressed
  • 1 1/2 quarts chicken, beef or vegetable stock
  • 1 tsp. thyme
  • 1/4 cup dry sherry
  • 1/4 cup butter or olive oil
  • chopped parsley for garnish
  • salt and pepper to taste
Directions:

  • Clean and dry mushrooms.
  • Slice thinly.
  • Simmer stock with sherry, thyme, salt and pepper.
  • In a large sauté pan, heat butter or oil.
  • Saute mushrooms, shallots and garlic until wilted.
  • To serve: ladle stock into bowls.
  • Divide mushrooms among bowls, garnish with parsley.

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