Shady Lane Cafe Mushroom Soup
From abermouse 17 years agoIngredients
- 1/4 c butter shopping list
- 1 1/2 lbs fresh mushroom, sliced shopping list
- 1/2 c minced shallots or yellow onions shopping list
- 1/2 c American sherry shopping list
- 2 c beef broth shopping list
- 3 c half and half shopping list
- 5 c water shopping list
- 2 bay leaves shopping list
- 1/2 tsp white pepper shopping list
- 1/2 tsp salt shopping list
- 1/2 c cornstarch mixed with 1/2 C water to form a paste shopping list
How to make it
- In a stock pot, melt butter. When Sizzling, add the sliced mushrooms and shallots. Cook over medium heat until softened.
- Add Sherry, and reduce liquid by half. Add broth, half and half, water and spices. Cook at a strong simmer for 15 minutes.
- Reduce heat to low, and keep cooking for another half hour to concentrate flavors.
- Add 1/4 cup cornstarch paste. Stir briskly until soup is slightly thickened. Add more cornstarch if soup needs thickening or more water to thin it out to suit your own taste.
- Serve with parsley garnish and croutons if desired.
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