Monday, 26 March 2012

Sherried Mushroom & Shallot Soup

This is a quick, easy and yet very elegant and richly flavoured soup. You can certainly use a mix of fancier mushrooms if you like, but there is nothing wrong with the good old button.  If there is any secret to this, it is to cook the mushrooms and shallots slowly and gently, yet getting them just that bit browned; caramelized in the case of the shallots. Also be sure to mix the chicken stock in slowly and avoid lumps.

4 to 6 servings
1 hour prep time

Sherried Mushroom and Shallot Soup

500 grams (1 pound) button mushrooms
8 large shallots
3 tablespoons unsalted butter
1/4 cup flour

4 cups good chicken stock
2 teaspoons soy sauce or tamari (about; see note)
1/4 cup sweet sherry

Clean and trim the mushrooms, and slice them. Peel and slice the shallots.

Heat the butter in a large soup pot, and cook the butter, shallots and mushrooms in it until they are softened and slightly browned. Add the flour, sifting it over and mixing it in carefully to avoid lumps. Cook for several minutes more, stirring constantly, until the flour is well amalgamated and slightly browned.

Slowly stir in the chicken stock, stopping to mix well and avoid lumps. Once it is all in, taste then season with the soy sauce and the sherry.

Note: the amount of soy sauce will depend on how salty your chicken stock is. Adjust it accordingly.

Heat the soup through and serve.


qaz said...

You never added the mushrooms..?

Ferdzy said...

Thanks Qaz; I've fixed it.