*  Exported from  MasterCook  *

                          Cream Of Mushroom Soup

Recipe By     : Cooking Live Show #8886
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Unsalted butter
   2      tb            Olive oil
     3/4  c             Shallots -- finely chopped
   2      lb            White cultivated mushrooms --
                        - thinly sliced
   1      ts            Fresh thyme leaves
                        Salt
                        Black pepper -- freshly ground
     1/3  c             Cream sherry
   3      tb            All-purpose flour
   3 1/2  c             Low-salt chicken broth --
                        - reserving 1/2 c
     1/2  c             Milk
     1/4  ts            Ground nutmeg -- or to taste
     1/2  c             Sour cream

In a large saucepan melt butter with the olive oil over moderate
heat. Add the shallots and cook until tender, about 2 to 3 minutes.
Add the sliced mushrooms, thyme leaves, salt and pepper, cooking
until all of the liquid rendered from the mushrooms evaporates. Add
the Sherry and cook until evaporated. Remove a 1/2 cup of the cooked
mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes.
Add 3 cups of the chicken broth, bring to a simmer and cook for
15 minutes. In a blender puree the soup in batches until smooth. For
a very smooth soup, pass through a fine sieve. Return soup to
saucepan, bring to a simmer and whisk in the milk. Add reserved
chicken broth to achieve desired consistency. Adjust seasoning with
salt, pepper and nutmeg. Lower heat and whisk in 1/4 cup of the sour
cream. Keep soup warm but do not simmer or boil. Serve soup garnished
with reserved cooked mushrooms and a dollop of the remaining sour
cream.

Yield: 4 Servings


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