How to make it

  • Melt butter in saucepan over medium heat. Sweat spring onions in pan.
  • Add mushrooms. Coat mushrooms with butter and stir occasionally until they begin to express their juices.
  • Remove 1/3 of the mushrooms allow to cool a bit and puree them. Lower heat on remaining mushrooms.
  • Meanwhile, in a stockpot, add chicken stock, and sherry. Bring to a slow, rolling boil for about 10 minutes, allowing stock to reduce a bit.
  • Lower heat to a simmer. Add mushroom puree and continue simmering for about another 10 minutes allowing the flavors to marry.
  • Add the remaining mushrooms, season soup with salt, pepper and lemon juice to taste, blend well.
  • Add cream, check again for seasoning.
  • Add fresh chopped herbs.
  • Just before serving whisk in 2 tablespoons of cold butter. Serve.
  • Garnish with full sprigs of herbs.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes