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Monday, September 22, 2014,3:02 PM by
V.Chitralekha

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SHERRIED MUSHROOM SOUP

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
50 minutes

Preparation Method :

  • In a saucepan, melt butter over medium heat and sauté shallot until translucent, about 1 minute.
  • Add mushroom, sherry, and beef stock. Bring to the boil over medium-high heat. Reduce heat to medium-low and simmer until reduced about 30 minutes.
  • Strain through a fine-mesh sieve into a clean saucepan and discard porcini and shallot.
  • Add water, remaining stock, and salt to pan and bring to the boil. Reduce heat to low and simmer for 5 minutes.
  • Reserve 12 of the best-looking fresh mushroom slices for garnish.
  • Add remaining mushrooms to stock and simmer for 10 minutes. Stir in remaining 2 teaspoon sherry and thyme. Taste and adjust seasoning.
  • Ladle hot soup into warmed bowls and garnish each with 3 mushroom slices and a sprinkle of parsley. Serve at once. 

INGREDIENTS

  • 2 Tablespoon butter
  • 2 Tablespoon finely chopped shallot
  • 2 Tablespoon crumbled dried mushroom
  • 100 ml dry sherry
  • 1 liter beef stock
  • 500 grams white button mushrooms, thinly sliced
  • 2 teaspoon finely chopped fresh thyme
  • 2 Tablespoon finely chopped fresh flat-leaf parsley

20 comments for “Sherried Mushroom Soup”

  • Posted Thursday, February 16, 2023 at 10:42:49 PM

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