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Originally Posted by graciegirl
I did. I don't have any Sherry. I am hungry for something really yummy. I was thinking that one of our experienced cooks may have their favorite.
But Thank you Dana.
I wonder since the Nancy Lopez Restaurant has changed hands if they have kept the Mushroom Soup on the menu. Or if anyone knows how to make it like they did.
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Gracie, nice to hear from you.
I don't have a recipe, per se, but here's what I do.
Buy several pounds on mushrooms--mixed types too, but they're expensive. Sauté a few finely chopped shallots in a stick of butter in a pot large enough to hold all the mushrooms. Make a light roux. Roughly cut the mushrooms in half or quarters. Sweat the mushrooms in the same pot with a little chicken stock until the mushrooms have shed most of their moisture. Pulverize in a food processor. Add more chicken stock, if need be for desired consistency. Add a tablespoon of sherry or cognac, optional. Bring to a boil to thicken. Add a few tablespoons of heavy cream for added richness. This benefits from preparing a day in advance.
Next time I make it, I'll write down the exact directions!