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Sometimes the theme for the dinner is the date, or perhaps it is a holiday, but in the case of the dinner of 1/8/12 the theme was derived from the cocktail and while it didn’t win the Star it still represented well and will be forever remembered as the inspiration for the dinner. So who did win? Well, that would be the ‘Made from Scratch’ Mushroom Soup. Give it a try and see if you agree that it is a ‘keeper’.
- Chez
- Chez
Ingredients
1 1/2 c dried mushrooms (your choice)
3 c fresh mushrooms quartererd
32 oz vegetable stock
16 oz water
1 tbs unsalted butter
2 tbs Italian seasonings
2 tbs dried thyme leaves
2 tbs dry sherry
1 yellow onion, finely diced
2 tbsp flour or cornstarch
8 oz sour cream
salt and pepper to taste
chopped dill and dash of pepper, for garnish
1 Put dried mushrooms in a pot and cover them with 2 cups boiling water. Cover pot and let stand to soak until they are soft. This depends on the mushroom you use. This may take a few minutes.
2 After they are softened, rinse them and chop them up into diced bits, or into strips. Reserve mushroom water.
3 In your soup pot, add all mushrooms, mushroom water, Italian seasonings and the broth. Bring to a boil and then reduce to simmer.
4 In a saucepan, sautee onions in all the butter and thyme until brown and tender. Deglaze with sherry and add onions and butter to the pot.
5 In a small bowl, mix cornstarch with a ladle or two of the hot soup. Whisk until all lumps are gone. Add it all back to the soup.
6 Stir in the sour cream. Salt and pepper to taste.
7 Garnish with chopped dill & pepper and serve.
3 c fresh mushrooms quartererd
32 oz vegetable stock
16 oz water
1 tbs unsalted butter
2 tbs Italian seasonings
2 tbs dried thyme leaves
2 tbs dry sherry
1 yellow onion, finely diced
2 tbsp flour or cornstarch
8 oz sour cream
salt and pepper to taste
chopped dill and dash of pepper, for garnish
1 Put dried mushrooms in a pot and cover them with 2 cups boiling water. Cover pot and let stand to soak until they are soft. This depends on the mushroom you use. This may take a few minutes.
2 After they are softened, rinse them and chop them up into diced bits, or into strips. Reserve mushroom water.
3 In your soup pot, add all mushrooms, mushroom water, Italian seasonings and the broth. Bring to a boil and then reduce to simmer.
4 In a saucepan, sautee onions in all the butter and thyme until brown and tender. Deglaze with sherry and add onions and butter to the pot.
5 In a small bowl, mix cornstarch with a ladle or two of the hot soup. Whisk until all lumps are gone. Add it all back to the soup.
6 Stir in the sour cream. Salt and pepper to taste.
7 Garnish with chopped dill & pepper and serve.
