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Recipes

Creamy Mushroom Sherry Soup

From Plenty: A Collection of Sarah McLachlan's Favorite Recipes

4 cups low-fat milk
1 pound assorted mushrooms, sliced
3 tablespoons chopped garlic
Vegetable oil for sautéing
1/2 cup cooking sherry
3 tablespoons chopped parsley
3 tablespoons vegetable oil
6 tablespoons butter
1 large onion, diced
1/2 cup flour
Salt and pepper, to taste

Warm the milk in a heavy saucepan over low heat. Meanwhile, sauté mushrooms and garlic in vegetable oil until golden brown. Add the sherry and parsley and set aside.

In a large soup pot, sauté the onions in vegetable oil and butter until translucent. Add flour and cook for about a minute.

Gradually whisk in the warm milk and bring to a simmer. Do not boil. Once thickened, add the sautéed mushroom and sherry mixture. Reduce the heat and allow to thicken completely, stirring often.

 


Garnish with parsley, season with salt and pepper and, if desired, add a bit more sherry.

Yields 6 servings.

 

 

 

(Updated: 10/30/08 SN)


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