Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Unsalted butter |
| 1 tablespoon | Olive oil |
| 3 larges | Shallots; chopped fine, (about 1/2 cup) |
| ¾ pounds | Mushrooms; half of them sliced and the rest chopped fine |
| 3 tablespoons | Cream Sherry |
| 2 cups | Low-salt chicken broth |
| ¼ cup | Chopped fresh chives or scallion greens |
Can be prepared in 45 minutes or less.
In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2½ cups. Stir in chives or scallion greens and season soup with salt and pepper.
Serves 2.
Gourmet March 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 25, 1998