Wild Mushroom Soup
INGREDIENTS:
2 medium shallots, minced
1 tablespoon olive oil
1 tablespoon butter or margarine
8 ounces fresh shiitake mushrooms, sliced
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh button mushrooms, sliced
1 tablespoon flour
1/3 cup vermouth
2 cups beef stock
1/2 cup water
Salt and pepper to taste
1/4 teaspoon minced fresh rosemary
1/4 cup sour cream
1/4 cup chopped fresh parsley
2 tablespoons sliced almonds, toasted
TO PREPARE:
* Saute the shallots in the olive oil and butter in a saucepan until tender. Add the mushrooms; mix well.
* Saute until the mushrooms are tender and most of the liquid has been absorbed. Sprinkle with the flour. Cook for 2 to 3 minutes or until mixed, stirring constantly. Stir in the vermouth. Add the beef stock, water, salt and pepper; mix well.
* Simmer for 30 minutes. Stir in the rosemary.
* Ladle into soup bowls. Top each serving with sour cream, parsley and almonds.
* Variation: Dry white wine may be substituted for the vermouth.
INGREDIENTS:
2 medium shallots, minced
1 tablespoon olive oil
1 tablespoon butter or margarine
8 ounces fresh shiitake mushrooms, sliced
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh button mushrooms, sliced
1 tablespoon flour
1/3 cup vermouth
2 cups beef stock
1/2 cup water
Salt and pepper to taste
1/4 teaspoon minced fresh rosemary
1/4 cup sour cream
1/4 cup chopped fresh parsley
2 tablespoons sliced almonds, toasted
TO PREPARE:
* Saute the shallots in the olive oil and butter in a saucepan until tender. Add the mushrooms; mix well.
* Saute until the mushrooms are tender and most of the liquid has been absorbed. Sprinkle with the flour. Cook for 2 to 3 minutes or until mixed, stirring constantly. Stir in the vermouth. Add the beef stock, water, salt and pepper; mix well.
* Simmer for 30 minutes. Stir in the rosemary.
* Ladle into soup bowls. Top each serving with sour cream, parsley and almonds.
* Variation: Dry white wine may be substituted for the vermouth.
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