"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Wild Mushroom Soup with Sherry Recipe

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This recipe for Wild Mushroom Soup with Sherry, by , is from Book Club Moms of Walnut Creek Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Porfido


8 T butter (softened to room temp)
2 cup sliced celery
1 cup diced shallots
cup shopped yellow onion (sweet - i.e. Maui)
3 cloves garlic, minced
3 cup fresh shiitake - sliced (6 oz)
3 cup fresh cremini - sliced (6oz)
3 cup fresh oyster - sliced (6 oz)
cup dry sherry & white wine
8 cup chicken broth
cup flour
cup whipping cream

In a large pot:
-melt 6 T butter, add celery, onions, shallots and garlic. Saute until translucent
- add mushrooms and cook until soft (4 minutes)
- add wine and sherry and boil until liquid is reduced to a glaze (6 Minutes)

In a separate saucepan:
- melt 2 T butter
- add flour to make a thickening paste

Add paste to large pot
- stir in broth, boil 10 minutes. Add cream. Puree in a blender

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