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butter olive oil shallots mushrooms white thyme salt cream sherry flour chicken broth milk nutmeg sour cream
Viewed: 87 - Published at: 5 years agoIngredients
- 3 tablespoons butter, unsalted
- 2 tablespoons olive oil
- 3/4 cups shallots finely chopped
- 2 pounds mushrooms white, thinly sliced
- 1 teaspoon thyme fresh
- salt and black pepper freshly ground
- 13 cup cream sherry
- 3 tablespoons flour, all-purpose
- 3 1/2 cups chicken broth, low salt reserving 1/2 cup
- 1/2 cup milk
- 1/4 teaspoon nutmeg to taste
- 1/2 cup sour cream
Method
- 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.
