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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Take the chill out of a crisp Fall or snowy winter day with this delightful soup. Use any mushrooms you wish. MELISSA's dried are terrific and many kinds to choose from. Ingredients:
12 oz mushrooms (i used 8 oz crimini and 4 oz post-soaked weight porcinis) |
1/2 cup shallot, minced (about 1 large) |
1 tsp herbs de provance -recipe is on my recipe page or |
(this is just a mixture of savory herbs; you could use thyme and a little rosemary) |
1/4 cup plus 2 tb sherry |
2 cups low sodium vegetable broth |
cream |
salt and pepper |
chives |
oil and butter for cooking |
Directions:
1. Finely dice your shallots.
2. Chop half your mushrooms coarsely.
3. And the rest finely. If you're using dried mushrooms, soak for 20 minutes in enough hot water to cover.
4. After mushrooms are re-hydrated, chop finely but strain and save the mushroom water
5. add when you add the broth.
6. Sweat shallots and coarsely chopped mushrooms in a medium to large pot in 1 TB olive oil and 1 TB butter over low heat until it starts to caramelize a bit.
7. Add the remaining mushrooms and herbs; cook for another 10-15 minutes until mushrooms have released their liquid and everything has cooked down a bit.
8. Add sherry and stir and cook until sherry has evaporated.
9. Add broth and let simmer for 15-30 minutes.
10. Add another 2 TB sherry and mix to combine.
11. Ladle into soup bowls, top with a bit of cream and chives. Serve with toasted baguette slices and a green salad if desired.
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