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Jellied Blewit Soup


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Jellied Blewit Soup 0 Picture


  • 1 pound blewit mushrooms chopped
  • 4 1/2 cups chicken broth - (to 5)
  • 2 tablespoons dry sherry
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 envelope plain gelatin - (1 tbspn)
  • 1/4 cup cold water
  • Créme fraîche or sour cream
  • Minced fresh chives


Servings 4


Step 1

In a large saucepan, simmer the mushrooms in 4 1/2 cups of chicken broth for 30 minutes. Strain through cheesecloth in a bowl, pressing the pulp to extract all the liquid. Discard the pulp. Measure the liquid and add more broth if necessary to make 4 cups. Add the sherry and salt, and pepper to taste.

Soften the gelatin in the cold water. Allow it to stand for 5 minutes. Return the soup to the saucepan, bring to a boil, and stir in the gelatin. Pour into individual soup cups and chill in the refrigerator until it jells (4 to 5 hours). Top with a spoonful of créme fraîche and sprinkle with the chives.

This recipe yields 4 first course servings.

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