- 4
Ingredients
- Garnish:
- 1/4 ounce dried porcini mushrooms
- 1 large onion, minced
- 3 tablespoons salted butter
- 1/2 lb white mushroom, thinly sliced
- 1 teaspoon fine sea salt
- 1/2 teaspoon dried tarragon, crumbled
- 1/2 teaspoon dried Mexican oregano, crumbled
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups reduced-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons medium-dry sherry
- Chopped scallion top (optional)
- Fresh mushrooms (optional)
Preparation
Step 1
Grind dried porcini in a blender until powdery.
Cook onion in 1 tablespoon butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
Add fresh mushrooms, porcini powder, sea salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
Add remaining 2 tablespoons butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
Whisk in 1 cup chicken broth, scraping up any brown bits, until mixture is smooth.
Add remaining broth in a stream, whisking until liquid is smooth.
Bring to a simmer, whisking, then stir in cream and sherry an simmer, uncovered, stirring occasionally 10 minutes.