Sunday, August 14, 2011

Fresh Mushroom Soup

1 Tablespoon butter
1 Tablespoon olive oil
2 large shallots, finely chopped
2 boxes brown crimini mushrooms, cleaned and sliced
1 teaspoon Alfie's seasoning
2 sprigs of fresh thyme, leaves only
1 Tablespoon fresh lemon juice
24-32 ounces of chicken stock
1 Tablespoons sherry (optional)
1/4 cup cream
salt and freshly ground pepper, to taste

In a large saucepan heat butter and olive oil. Add shallots and mushrooms and cook, stirring 5-7 minutes. Add Alfie's seasoning, thyme, lemon juice, and stock, boil about 20 minutes.
Take off heat and put soup in blender. Add sherry and cream. Blend well. Season to taste.

Note: Top with creme fraiche or sour cream, garlic croutons, sauteed mushrooms

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