Mushroom and Sherry Soup
Ingredients
| 4 slices day old bread | ||
| 1 tsp lemon zest | ||
| 1 tbs lemon juice | ||
| Kosher salt and cracked black pepper | ||
| 2 cups assorted wild mushrooms | ||
| 2 cups button mushrooms, quartered | ||
| 2 tsp extra virgin olive oil | ||
| 2 cloves garlic, minced | ||
| 6 scallions, sliced diagonally | ||
| 2 1/2 cups chicken stock | ||
| 4 tbs dry sherry | ||
| 1 tbs chives, chopped for garnish |
- Preheat oven to 350 degrees.
- Remove the crusts from the bread and cut the bread into small cubes.
- In a large bowl, toss the cubes of bread with the lemon zest and juice, 2 tbs of water, and fresh cracked pepper.
- Spread the bread cubes onto a lightly greased baking sheet and cook in the oven for 20 minutes until golden and crisp.
- If the mushrooms are small, leave some whole otherwise cut them in quarters.
- Heat the olive oil in a saucepan, then add the garlic and scallions and cook for 1-2 minutes.
- Add the mushrooms and cook for 3-4 minutes until they start to soften.
- Add the chicken stock and stir to mix.
- Bring to a boil, then reduce heat to a simmer.
- Cover pan with lid and cook for about 10 minutes.
- Stir in the sherry, then season with salt and pepper.
- Pour into warm bowls, sprinkle with chives and add the lemon croutons.
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