Fresh cream of mushroom and shallot soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter; not margarine |
| ½ | pounds | Shallots; finely chopped |
| 1 | pounds | Fresh mushrooms; chopped coarsley |
| 3 | tablespoons | All-purpose flour |
| ¼ | cup | Dry sherry |
| 4 | cups | Chicken broth; low sodium |
| 1½ | cup | Heavy cream |
| ½ | teaspoon | Freshly ground white pepper |
| Green onion tops; chopped | ||
| Toast points | ||
Directions
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 til 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. Recipe by: Zella M. Kepple-my Grandma Posted to recipelu-digest Volume 01 Number 295 by "Christopher E. Eaves" <cea260@...> on Nov 23, 97