Cream Of Mushroom Soup Recipe

Cream Of Mushroom Soup
 
 Recipe By     : Cooking Live Show #8886
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   unsalted butter
    2      tablespoons   olive oil
      3/4  cups          finely chopped shallots
    2      pounds        white cultivated mushrooms -- thinly sliced
    1      teaspoon      fresh thyme leaves
                         salt and freshly ground black pepper
      1/3  cup           cream sherry
    3      tablespoons   all-purpose flour
    3 1/2  cups          low-salt chicken broth -- reserving 1/2 cup
      1/2  cup           milk
                         ground nutmeg to taste -- about 1/4 teaspoon
      1/2  cup           sour cream
 
 In a large saucepan melt butter with the olive oil over moderate heat. Add the
shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms,
thyme leaves, salt and pepper, cooking until all of the liquid rendered from
the mushrooms evap
 orates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the
cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes.
Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In
a blender puree the soup
   in batches until smooth. For a very smooth soup, pass through a fine sieve.
 Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved
 chicken broth to achieve desired consistency. Adjust seasoning with salt,
 pepper and nutmeg. Lower
   heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer
 or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of
 the remaining sour cream.
 
 Yield: 4 servings
 
 
 
 
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