Bier Meister Posted November 1, 2010 Share Posted November 1, 2010 (edited) 1 stick of butter (unsalted) 3 shallots (julienne) 1/2 lb of mushrooms (sliced), ok with just button, but better with an assortment..ie: oyster, chanterelle, crimini, hedgehog, etc) 1/4 c dry sherry 3 tbs flour 5 c mushroom stock or broth (chicken or veg if you don't have mushroom) 1 c heavy cream 1/2 c dry sherry bring stock/broth to a boil. in another pot, melt stick of butter. sweat shallots and mushrooms. add 1/4 c sherry. reduce to almost dry. add flour (you are creating a roux). cook for about a minute or 2. add boiling stock to your base. simmer partially covered for about 15 min. transfer to blender. puree to your desired level of thickness (i've done it very fine and more rustic and chunky). add back to pot. add cream and 1/2 c sherry. simmer for about 30 min. season to taste. serve or cool. i usually make a little extra roux and keep it around to thicken if need be. Edited February 1, 2011 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 1, 2010 Share Posted November 1, 2010 Sounds dynamite. It is wild mushroom season in NoCal right now. What exactly does a bottle of sherry run? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 1, 2010 Author Share Posted November 1, 2010 got a cheap bottle for $5 today Quote Link to comment Share on other sites More sharing options...
rocknrobn26 Posted November 2, 2010 Share Posted November 2, 2010 MY fave. Had a bowl at Conrads at the Flam in Vegas. It was like a puree. Un real! Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 4, 2010 Share Posted November 4, 2010 Gonna try this today - home with a sick kid and need something to occupy my time. Can't wait Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 6, 2010 Share Posted November 6, 2010 Dayummm! Much man love to ya, brotha. Went with diaper dirtaki, baby ports and oysters and man is that an amazing soup! Thanks for sharing. Even my daughter that hates mushrooms likes it. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 6, 2010 Author Share Posted November 6, 2010 love the uncooked sherry at the end Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 6, 2010 Share Posted November 6, 2010 Dayummm! Much man love to ya, brotha. Went with diaper dirtaki, baby ports and oysters and man is that an amazing soup! Thanks for sharing. Even my daughter that hates mushrooms likes it. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 30, 2010 Share Posted November 30, 2010 Just did a very similar recipe to this with my Thanksgiving leftovers: Make a roux with 3 tbsp of flour and butter In a blender, puree 1.5 cups of turkey broth and 1 cup of mushrooms Add broth/mushroom mix to the roux and bring to a boil Take off heat and stir in 1/2 cup of cream Stir in 1/4 cup of fine chopped turkey meat If too thick, add more turkey stock. Salt and pepper to taste. Yum. Quote Link to comment Share on other sites More sharing options...
untateve Posted November 30, 2010 Share Posted November 30, 2010 I meant to post that I have made this soup. I added a bit of cayenne. And I think next time I might add some sour cream. In any event, this soup was really good. My 11-yr-old, who swears he doesn't like mushrooms, loved this soup. Quote Link to comment Share on other sites More sharing options...
polksalet Posted February 1, 2011 Share Posted February 1, 2011 Wife and kid tried it and loved it and they don't like mushrooms. I just ate the rest of it, all of it. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 1, 2011 Author Share Posted February 1, 2011 Quote Link to comment Share on other sites More sharing options...
polksalet Posted February 1, 2011 Share Posted February 1, 2011 Just caught her in there scraping pot. She said it is the best thing I've likely ever made. I added a little garlic and black pepper. I Arkansawed it up subbing dried onion's from Sam's club for Shallots. Quote Link to comment Share on other sites More sharing options...
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