Cream Of Mushroom Soup

* Exported from MasterCook *

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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