Bouillon of Forest Mushrooms with Oloroso Sherry

Yield:
6 servings
Ingredients
  • Mushroom bouillon:
  • 1 pound mixed wild mushrooms, such as chanterelles, cepes, black trumpets
  • 2 shallots, diced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 1/2 cup white port
  • 2 quarts water
  • Salt and pepper to taste
  • Garnishes:
  • Chives, finely chopped
  • Several dashes Osborne aged oloroso sherry
Directions

Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft.

Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste.

To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Cream of Wild Mushroom Soup

    Recipe courtesy of Ina Garten