Mushroom and Sherry Soup

  • 55 mins
  • 12 ingredients

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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