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Sherried Mushroom and Ham Soup
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2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, finely chopped
1 clove garlic, finely chopped
1 pound assorted exotic mushrooms, half sliced and half finely chopped
3/4 pound ham cut into 1/2-inch cubes
3 tablespoon cream Sherry
2 tablespoons flour
2 cups low-salt chicken broth
1/4 cup chopped fresh chives or scallion greens
3 tablespoons sour cream
Roquefort Toasts
In a saucepan melt butter with oil over moderate heat until foam subsides. Saute shallots, garlic, and mushrooms over moderately high heat. Saute until mushroom liquid evaporates and mushrooms begin to brown. Add ham cubes and saute 1 minute. Add sherry and boil until evaporated. Add flour and cook 3 minutes. Stir in broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chives or scallion greens and sour cream. Season with salt and pepper.
ROQUEFORT TOASTS:
1 round Pita bread
1/4 cup crumbled Roquefort cheese, softened
1 tablespoon unsalted butter, softened
Slice Pita round into 6 wedges. Place on a baking sheet, in single layer. Bake in middle of a preheated 350 degree oven for 10 minutes, or until golden.
In a bowl, cream together the Roquefort and the butter. Spread mixture on toasts Yield: 2 servings
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Other Recipes from this Episode
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