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Vegetarian
Recipes - Sherry Mushroom Soup Recipe
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Sherry Mushroom Soup
Recipe
Ingredients
Serves 4
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4 tbsp butter
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8 oz/250 g white mushrooms, cleaned and cut in
small cubes
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8 oz/250 g wild mushrooms, cleaned and finely
chopped
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2 cloves garlic, finely chopped
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3 tbsp finely
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chopped parsley
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1 cup/250 ml dry sherry
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salt and freshly ground black pepper to taste
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1 quantity Béchamel Sauce (refer recipe)
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1 1/3 cups/330 ml Vegetable Stock
Method:
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Melt the 4
tablespoons of butter in a large saucepan over low
heat. Stir in the white and wild mushrooms and cook
for 10 minutes, stirring often.
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Add the garlic,
half the parsley, and sherry. Season with salt and
pepper.
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Cook for 3
minutes, then transfer half the mushrooms to a
serving dish. Keep warm.
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Stir the Béchamel
sauce and half the vegetable stock into the
mushrooms in the pan. The soup should be thick and
creamy. Add more stock if it is too thick.
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Cook for 3 more
minutes then top with the remaining mushrooms.
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Garnish with the
remaining parsley and serve hot.
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