|CookBook Home Page||Soups List|
Three Mushroom Soup
Sauté onions in oil until translucent.
Add coarsely chopped mushrooms and the drained porcini and continue to cook until softened (about 5 minutes). Incorporate this into stock with porcini broth. Wisk in the roux. Blend in batches until smooth.
Withhold about 1 tablespoon of roux and 1 cup of porcini broth to add at the end to adjust the soup thickness. Add cream, sherry and lemon juice.
Add parsley before serving. Top with unchopped parsley, chives, croutons, or sliced hard boiled eggs-- whatever. Can be in fridge for several days. Often improves the flavor.