Sherried Mushroom Soup

By vealam

Ingredients

• 2 tablespoons olive oil
• 3 large shallots, chopped fine (about 1/2 cup) or 1 onion chopped
• 1 pound mushrooms, chopped*
• 3 tablespoons cream sherry
• 2 cups chicken broth
• 1/2 cup chopped chives or scallions
• 1/2-3/4 cup heavy cream
• Salt and pepper

Preparation

Step 1

*You can use dry mushrooms and soak in warm water; save the mushroom water to add to stock.

1. Cover the bottom of a sauce pan in olive oil and warm to medium heat. Saute shallots and mushrooms until the liquid from the mushrooms has evaporated and the mushrooms begin to brown.

2. Add sherry and boil until evaporated.

3. Stir in broth and mushroom water (if using) and simmer 15 minutes, or until mixture is reduced.

4. Puree 1/2 the mixture in food processor and return to pan.

5. Add heavy cream and season with salt and pepper.