Wild Mushroom Soup

  1. Heat butter in a large sauce pot over moderately high heat.
  2. Add diced onions, celery and button mushrooms to hot butter and cook until mushrooms are soft.
  3. Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
  4. Add the sherry and cook for an additional 3 minutes; stirring constantly.
  5. Reduce the heat; add the flour.
  6. Mix well and cook for 2 minutes.
  7. Add the stock, tomatoes and spices and simmer for about 10 minutes; stirring occasionally.
  8. Pour in the cream and milk and allow soup to simmer on low for an additional 10 minutes.
  9. Remove bay leaves and serve.

butter, yellow onion, celery, button mushrooms, portabella mushrooms, shiitake mushrooms, garlic, cooking sherry, flour, beef stock, roma tomato, thyme, bay leaves, cayenne pepper, ground black pepper, salt, heavy cream, milk

Taken from www.food.com/recipe/wild-mushroom-soup-153649 (may not work)

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