Cream of Mushroom Soup with Sherry
Cream of Mushroom Soup with Sherry
Calories per serving: 164kcal
Ingredients
- 2 cups whole mushrooms, washed
- 2 tablespoons unsalted butter
2 tablespoons Shallots in Oil- 2 tablespoons sherry
- 1 tablespoon *vegetable base
- 2 tablespoons *flour
- 2 cups milk
Instructions
- I didn't feel like standing there chopping the mushrooms by hand, so I put them in the food processor and processed them until they were minced.
- Whichever you decide to do, the mushrooms should be in very small pieces.
- Melt the butter in a large sauté pan. Add the shallots in oil, and cook until the shallots have become translucent.
- Add the mushrooms, and cook them down until they have softened.
- Add the sherry, and let it cook down until the mushrooms have released some of their juices.
- Add the vegetable base and mix it in with the mushrooms
- Drizzle the flour over the mushroom mixture, and mix it in well.
- Add the milk, and stir until the mixture thickens.
- Continue to cook on very low heat for about 20 minutes. If the soup is too thick, add a little more milk.
- Put the soup into a nice tureen. We had grilled cheese sandwiches with our soup.
Notes
You don't have to go out and buy sherry, just use cooking sherry.
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