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Soups, Stews, Broths |
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INGREDIENTS:
1 pkg 6 1/2 ounce Sundried tomato with Basil
2 tbs unsalted butter
8 oz sliced mushrooms fresh
3 tbs shallots chopped
2 cp chicken stock
1/2 tsp fresh thyme chopped or 1/4 tsp dried thyme
1/4 cp sherry
1 tbs flour
Chopped parsley or slivers of red bell peppers for garnish
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DIRECTIONS:
In a skillet over medium heat, melt butter and sauté shallots with
mushrooms until tender, about 20 minutes.
Using a slotted spoon, transfer shallots and mushrooms from pan
and add to food processor bowl or blender.
Pour chicken stock into skillet, scraping up any browned bits from
bottom and heat on low for 10 minutes. Add thyme and sherry and
stir.
Remove from heat and pour into food processor/blender.
Add Sundried tomatoes and puree until smooth. Pour into a soup pot
and simmer gently over low heat until warm. Do not boil.
Servings: 4 |
