by Geraldine Duncann
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Serves 6 to 8
Attention mushroom lovers! This lovely, light soup is the perfect prelude to a hearty meal. It also makes an excellent light lunch or supper dish. It’s an excellent alternative to cream of mushroom soup, particularly if you are lactose intolerant. Make it with Court Bouillon instead of beef or chicken stock and it make an elegant dish for vegetarians and vegans. Served with garlic toast snippets this is a beautiful dish. Served with Garlic_Toast_Snippets or Herb Parmesan Biscuits, this makes an elegant beginning to a meal or a lovely light meal on its own.
- 1 or 2 tablespoons of olive oil
- 1 medium size yellow onion, cut into thin slices
- 2 to 4 cloves of garlic, sliced very thinly
- About 3 cups of sliced mushrooms
- 1 teaspoon mixed dry herbs – (Italian seasoning) or favorite fresh herbs, minced
- 1/2 teaspoon ground nutmeg
- 6 cups of Chicken or Beef stock or broth – (1, 49.5-ounce or 3, 15.5-ounc cans of commercial) – (vegetarians and vegans use court bouillon)
- 1/2 cup of inexpensive cream Sherry
- Salt and fresh, coarse ground black pepper to taste
- About 2 tablespoons chopped fresh tarragon
Heat the olive oil in a large heavy pot and gently sauté the onion rings and garlic, only until the onions are soft, pinkish and translucent. Add the mushrooms, herbs and nutmeg and continue to sauté just until the mushrooms are hot through and slightly curled around the edges. Be aware that mushrooms are very thirsty. You may need to add another spoonful or two of olive oil. Add the broth or stock and simmer until hot. Stir in the Sherry, and season to taste with salt and pepper. Add the tarragon just before serving.