If you enjoyed cooking my easy mushroom soup, then you'll also enjoy this one.
Ingredients:
2 medium shallots, minced
1 Tablespoon olive oil
1 Tablespoon butter or margarine
8 ounces fresh shiitake mushrooms, sliced
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh button mushrooms, sliced
1 Tablespoon flour
1/3 cup vermouth
2 cups beef stock
1/2 cup water
Salt and pepper to taste
1/4 teaspoon minced fresh rosemary
1/4 cup sour cream
1/4 cup chopped fresh parsley
2 Tablespoons sliced almonds, toasted
Procedure:
1. Saute the shallots in the olive oil and butter in a saucepan until tender.
2. Add the mushrooms; mix well.
3. Saute until the mushrooms are tender and most of the liquid has been absorbed.
4. Sprinkle with the flour.
5. Cook for 2 to 3 minutes or until mixed, stirring constantly.
6. Stir in the vermouth.
7. Add the beef stock, water, salt and pepper; mix well.
8. Simmer for 30 minutes.
9. Stir in the rosemary.
10. Ladle into soup bowls.
11. Top each serving with sour cream, parsley and almonds.
Serves four people.
