Wednesday, December 29

Mushroom Soup with Sherry and Truffle Oil

Inspired by Anthony Bourdain's Mushroom Soup from Les Halles.  This was the perfect way to use up my left over turkey stock from Christmas.  I couldn't believe how easy this recipe was to make - especially with a handy immersion blender!  This could easily be made vegetarian as well. 

6 tbsp butter
1 onion, thinly sliced
12 oz button mushrooms, halved (quartered if large)
4 cups chicken stock (or veggie if you want to make vegetarian)
1 sprig parsley  
3 oz sherry
1 tsp salt 
fresh cracked pepper
black truffle oil (optional) 
Melt 2 tbsp of oil in a large pot and saute onion until soft but not brown.  Add remaining butter, melt and then stir in mushrooms - saute 8 minutes.  Add parsley sprig and chicken stock and bring to a boil.  Cover and simmer for an hour.  
Puree with immersion blender or in pour into regular blender and puree.  If using regular blender, pour it back in the pot and bring back to a simmer.  Stir in sherry and season with salt and pepper to taste.  Drizzle with truffle oil if desired and serve.
Serve with crusty bread and brie cheese and a green salad for a complete meal.

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