Mushroom Soup With Sherry

By á-170456

Ingredients

• 2 tablespoons butter
• 1 pound mushrooms chopped
• 1 large garlic clove chopped
• 3 green onions - (to 4) chopped
• 4 cups chicken broth or more
• 1/2 cup cooked rice
• Salt to taste
• Freshly-ground black pepper to taste
• Chopped fresh parsley
• 4 tablespoons dry sherry

Details

Servings 4

Preparation

Step 1

In a sauté pan or skillet, melt the butter and sauté the mushrooms, garlic, and green onions. Cook until most of the liquid has evaporated. Reserve about one-third of the sauté mixture and puree the remainder in a blender or a food processor with about 1 cup of the broth and the rice. The rice stabilizes the soup.

Heat the puree in a heavy stockpot; add the remaining broth. Add salt and pepper and the mushrooms. If too thick, add more broth. Garnish with parsley, and at the table have each guest add a tablespoon of sherry to his or her serving.

This recipe yields 4 first course servings.