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Butter-sautéed mushrooms in a light roux-based soup.
In a medium skillet, melt 2 tablespoons butter and add shallots, sauté until translucent and beginning to caramelize. Add garlic and mushrooms, sauté about 5 minutes. Add dill and salt and pepper and cook for one more minute. Set aside.
In a stock pot, melt remaining 3 tablespoons butter and add flour. Whisk and sauté until a deep golden brown. While continuously whisking, add broth and milk. Add mushrooms and accumulated juices and sherry. Cover and simmer 15 -20 minutes. Taste and adjust seasonings as needed.
Garnish with chopped dill, and sour cream if desired.
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