Fresh Cream of Mushroom and Shallot Soup
Categories: Cream of, Shallot, Green Onion, Onion, Butter, Mushrooms, Cream, Chicken Broth, Soups, Cream soups
6 tablespoons of butter, not margarine
1/2 pound of Shallots, finely chopped
1 pound of Fresh mushrooms, chopped
3 tablespoons of All-purpose flour
1/4 cup of dry sherry
4 cups of Chicken broth, low sodium
1 1/2 cup of Heavy cream
1/2 teaspoon of Freshly ground white pepper
Green onion tops, chopped
Toast points |
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Melt butter in a Dutch oven. Add shallots & cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms and cook til they release their moisture. Add sherry & continue cooking until the onions & mushrooms start to get kind of dry. About 10 minutes. Stir in flour until well blended. Add broth slowly, stirring constantly. Bring to a slow boil. Reduce heat to low & simmer for 15 minutes stirring occasionally. Stir in the cream & remove from heat. Serve in large soup mugs & use green onion tops & toast points as garnish. Serving Size: 6 Recipe by: Zella M. Kepple-my Grandma Posted to recipelu-digest Volume 01 Number 295 by "Christopher E. Eaves" <cea260@airmail.net> on Nov 23, 97 |
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