Cream Of Dried Mushroom Soup Recipe
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.
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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