Fairy-Ring Mushroom Soup
- 1 cup fresh or dried fairy-ring mushrooms* (soaking these mushrooms is not necessary)
- 2 large shallots or green onions minced
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups beef or chicken broth
- 2 cups half and half
- 1 thyme sprig
- 1 teaspoon Tabasco sauce
- Cayenne to taste
- Salt to taste
- 1/4 cup dry sherry
* Alternate Mushrooms: Candy Cap
If using fresh mushrooms, cook them with the shallots and butter in a heavy soup pot for 3 minutes. If using dried mushrooms, add about 1/2 cup of water to the pot with the butter and shallots. Add the flour, stir a minute or two, and whisk in the broth. Add the half and half, thyme, Tabasco sauce, cayenne, and salt to taste.
Simmer the soup over low heat for 10 minutes. Do not allow it to boil. Add the sherry just before serving.
This recipe yields 4 first course servings.