Ingredients

  • 2 T unsalted butter
  • 1 T olive oil
  • 3 large shallots, chopped fine (about 1/2 cup)
  • 3/4 lb mushrooms, half of them sliced and the rest chopped fine
  • 3 T cream Sherry
  • 2 c low-salt chicken broth
  • 1/4 c chopped fresh chives or scallion green

Method

In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups. Stir in chives or scallion greens and season soup with salt and pepper.

Servings

2

Prep Time

15 min

Cook Time

30 min

Category

yes

Source

Gourmet 20041025122942