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WILD MUSHROOM SOUP WITH SHERRY Recipe

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This recipe for WILD MUSHROOM SOUP WITH SHERRY is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 TBSP. Butter (1 stick)
2 cups sliced celery
1 cup sliced shallots
¾ cup chopped onion
3 garlic cloves, minced
3 cups sliced stemmed fresh shiitake mushrooms (about 6 oz.)
3 cups sliced crimini mushrooms (about 6 oz.)
3 cups sliced oyster mushrooms (about 4 1/2 oz.)
½ cup dry white wine
½ cup dry sherry

¼ cup all purpose flour
8 cups chicken stock, or canned low salt chicken broth
½ cup whipping cream or fat free plain yogurt, sat free sour cream
Directions:
Directions:
Melt 6 tablespoons butter in large pot over medium high heat. Add celery, shallots, onion, garlic and sauté about 8 min. Add all mushrooms, sauté about 4 min. Add white wine & sherry, boil about 6 min. to glaze.

Mix remaining 2 tablespoons butter & ¼ cup flour in small bowl until smooth paste forms. Add paste to mushroom mixture, stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium low and simmer about ten minutes. Stir in cream, season with salt and pepper.

Working in batches, puree soup in blender until smooth. Return soup to pot and serve.

 

 

 

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