Sherried mushroom soup

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

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