1 lb. mushrooms
1/2 c. chopped shallots
2 cloves chopped garlic
2 stalks chopped celery
1/2 c. unsalted butter, divided
1/2 c. flour
6 c.hot chicken broth
1/2 c. dry cooking sherry
3/4 c.whipping cream
1/4 t. cayenne pepper (opt)
1/2 t. salt
1/8 t. pepper
Finely chop, half the mushrooms. Slice the remaining half. Sauté shallots, celery, and garlic in half the butter until tender. Add finely chopped mushrooms and sauté until tender, but not brown. Add flour and stir with a wooden spoon until a smooth paste has formed. Reduce heat and cook for three minutes, stirring constantly. Gradually add hot chicken broth, stirring constantly with a whisk. Bring to a boil and simmer 10 minutes.
In a separate pan, sauté the sliced mushrooms in remaining butter. Add cooking sherry. Cook until liquid is reduced by approximately half. Add sliced mushrooms to the soup. Simmer 10 more minutes. Add whipping cream and season to taste with cayenne, salt and pepper. Cool completely and freeze, using freezer bag method.
On the serving day, thaw soup to slushy consistency. Place in sauce pan and heat through, but do not allow soup to boil.
From Don’t Panic More Dinner’s in the Freezer.
Grocery List
- mushrooms
- shallots
- garlic
- celery
- unsalted butter
- flour
- chicken broth
- dry cooking sherry
- whipping cream
- cayenne pepper (opt)
- salt
- pepper
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