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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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For the mushroom lover. Comes from a local food flyer. Ingredients:
1 cup butter |
1 cup diced yellow onion |
1 celery rib, chopped (include leaves) |
8 ounces button mushrooms, washed and sliced |
8 ounces portabella mushrooms, washed and sliced |
8 ounces shiitake mushrooms, washed, stemmed and sliced |
3 garlic cloves, minced |
3 tablespoons cooking sherry |
1 cup all-purpose flour |
2 quarts beef stock |
1 cup chopped roma tomato |
2 teaspoons chopped fresh thyme |
2 small bay leaves |
1 pinch cayenne pepper |
1/4 teaspoon fresh ground black pepper |
1/4-1/2 teaspoon salt |
3/4 cup heavy cream |
3/4 cup whole milk |
Directions:
1. Heat butter in a large sauce pot over moderately high heat. Add diced onions, celery and button mushrooms to hot butter and cook until mushrooms are soft.
2. Add the remaining mushrooms and garlic and sauté for about 5 minutes, stirring constantly.
3. Add the sherry and cook for an additional 3 minutes; stirring constantly.
4. Reduce the heat; add the flour. Mix well and cook for 2 minutes.
5. Add the stock, tomatoes and spices and simmer for about 10 minutes; stirring occasionally.
6. Pour in the cream and milk and allow soup to simmer on low for an additional 10 minutes.
7. Remove bay leaves and serve.
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