Denise tells us that she will often mix and match the mushrooms. 

• 2 stalks celery with leaves (chop finely)
• 3 tablespoons butter or oil
• 2 pounds button mushrooms, thickly sliced
• 1/2 pound shitake mushrooms, thickly sliced
• 1/2 pound oyster mushrooms, thickly sliced
• 1 tablespoon fresh tarragon, chopped
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 cups Harvey's Bristol Cream sherry
• 3 pints chicken or vegetable stock
• 1 pint heavy cream
• 2 tablespoons flour

Method

Mince onion and celery in food processor to get a very fine mince.  (A half-moon works well if you like using had tools.)  Cook in a heavy, large pot over medium heat with one tablespoon butter or oil. Cook until softened, about 4 minutes.

Stir in mushrooms.  When mushrooms are coated, add tarragon, salt  and pepper to taste.  Go light on the salt as you will adjust seasonings at the end of cooking.  Cook for about 15 minutes. (Do not burn.) De-glaze with sherry and cook until mushrooms have absorbed all the sherry.

Stir in stock and cream .  Turn heat to high and bring to a boil. In a small saucepan, melt remaining butter.  Whisk in flour and continue to whisk until smooth.  Add to soup, beating with a wooden spoon to combine well.  Bring to a boil, stirring constantly until all of the flour and butter mixture is blended and the soup thickens.

Simmer over very low heat for 20 - 30 minutes or until soup reaches consistency you like.  It will continue to thicken as it cooks, so stir frequently after fifteen minutes.  Taste for seasonings, adjusting if necessary. 

Great for Thanksgiving or Christmas.  Happy Holidays to all!

Serves: 4

Contributor: Denise Howell

back to mushroom article        back to main thanksgiving page

 

top of page