Cream Of Dried Mushroom Soup Recipe

Summary

CuisineAmericanCourseAppetizer
MethodBlenderMain IngredientVegetable

Ingredients

 
60 g dried mushrooms
 
500 g fresh mushrooms, save
 
8 small caps for garnish
 
3 tablespoons butter
 
3 tablespoons flour
 
1 1/2 litres chicken stock
 
1/2 cup dry sherry
 
1 cup sour cream
 
Salt
 
Freshly ground black pepper
 
1 tablespoon fresh rosemary, finely chopped for garnish

Directions

In work bowl chop fresh and dried mushrooms (stalks and caps).
Melt the butter in a large saucepan, add the mushrooms, cook for 5 minutes.
Add the flour and cook for further 5 minutes.
Gradually add the heated stock and simmer for 1/2 hour.
Place in the work bowl, 2 cups at a time and process until fine in texture.
Strain through sieve.
Return to saucepan, heat but do not boil, add cream and dry sherry, season with salt and freshly ground black pepper.

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