Jellied Blewit Soup
- 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
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.