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Winterthur's Clear Mushroom Soup


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  • 2 lbs. of assorted mushrooms (such as criminal, shiitake, portobello, oyster, morel, chanterelle, or domestic)
  • 2 shallots
  • 2 cloves of garlic, minced
  • 1 quart of chicken, veal, or vegetable consommé
  • 1 tsp. thyme leaves
  • 1/4 cup dry sherry
  • 1/4 cup of butter or olive oil
  • Parsley, chopped
  • Salt and pepper to taste



Step 1

Clean and dry mushrooms; slice thin.
Simmer consommé with sherry, thyme, salt and pepper.
In a large pan, heat butter or oil. Sauté mushrooms, shallots and garlic until wilted.
To serve, ladle consommé into bowls. Divide mushrooms between bowls. Garnish with parsley. Serves between 4 - 6.

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