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Creamy Sherry Mushroom Soup


CelticGypsy

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It seems that either you like them or you don't. I'm referring to the mushroom, which happens to be celebrated the entire month of September as the "friendly fungi " vegetable, not only good, but good for you , low in calories and high in fiber containing a variety of B complex vitamins, and excellent source of riboflavin and a very good source of niacin, thiamine, vitamin B6 and folate. The Creamy Sherry Mushroom Soup is just what the name implies and every bit as good with its rich, delicious base. This recipe is robust enough to be served in a starring role as the complete meal, paired with crusty French or sourdough bread and a little fresh fruit for dessert.

 

 

1/4 cup butter

 

2 cups chopped fresh mushrooms

 

2 cloves of garlic, finely chopped

 

2 Tablespoons flour

 

1/2 teaspoon salt

 

1/4 teaspoon freshly ground pepper

 

1/4 teaspoon of sage

 

1/8 teaspoon of nutmeg

 

2 cups light cream - half and half

 

1 can canned chicken broth, for carnivores, for our vegitarians 1 can of vegetable stock :wink:

 

1/3 cup dry sherry ( it can be cooking sherry ) but why? Sherry is excellant to drink too ! Serve it with your meal !

 

2 Tablespoons chopped fresh parsley

 

Melt butter in large saucepan over medium heat. Add mushrooms and saute' until tender, about 5 minutes Add garlic and saute' for a couple of minutes to infuse flavor. Stir in flour, salts, pepper, sage and nutmeg, cook stirring for one minute. Gradually blend in cream, broth/stock and sherry. Bring to a boil; reduce heat and simmer, stirring frequently, until thickened. May be served at this point by adding the parsley, or it can be refrigerated up to 24 hours and then reheated over low heat and served. Serves 6-8.

 

Enjoy !

 

Regards,

Gypsy

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Mmmm this sounds really good. I may make some for my birthday party this Monday.

 

Are there any particular mushrooms that should be used?

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Mmmm this sounds really good. I may make some for my birthday party this Monday.

 

Are there any particular mushrooms that should be used?

 

 

I will be thinking of you on "our" special day, m'Birthday Friend. The soup is delicious, the sherry adds a nice mellowness to it, without taking away the delicate flavor of the mushroom. When I've entertained with this basic soup and bread, my guests have just raved, it's very filling. The dessert has to be some kind of light, so I suggested fruit, to clean the palate. Sometimes with my crusty bread, I grate parm cheese and broil that for a few minutes, just to melt the cheeze. You can use a variety of mushrooms if you want, each adds a flavor of their own. I'd love to try making this with morels or a more gourmet mushroom, but morels are not in season here for me at this time of year. Thank you for all comments on this simple scrumptious soup.

 

Regards,

Gypsy

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I use this exact recipe except for the sherry, I use red wine, basically because I don't care for sherry and like to sip on the wine I am cooking with!! cheers.gif Who doesn't LOVE creamy mushroom soup?!!!

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