mixed mushroom soup with a kiss of sherry

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Sometimes simple is best. Here is an easy recipe that can be whipped together in minutes once you have all the ingredients lined up. Mixed Mushroom soup with a Kiss of Sherry pairs perfectly with an open-faced grilled gruyere cheese sandwich.

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Mixed Mushroom Soup with a Kiss of Sherry
Serves 4

Ingredients

  • 2 cups of hot water
  • 1 jar of D’artagnan dried chanterelle mushrooms
  • 2 tablespoon sweet butter
  • 1 tablespoon of olive oil
  • 1 lb fresh mushrooms, I used crimini but you can use any combo, cleaned, trimmed and sliced
  • 2 tablespoon minced shallots
  • 3 cups of chicken broth
  • 1cups of water used to soften dried mushrooms, strained in cheese cloth
  • 1/8 cup of sherry

Directions

  1. Place the dried chanterelles in hot water to steep.
  2. In a 2 quart sauce pan, melt the butter and olive oil over medium heat. Add the fresh mushrooms, cooking for 5 minutes, stirring from time to time. Add the shallots, stir.
  3. Add the reconstituted chanterelle mushrooms (Reserve the water they were soaking in). Cook mushrooms for another 5 minutes until they begin to  brown. Add more butter if necessary. 
  4. Add chicken broth, sherry and liquid from Chanterelle mushrooms (be sure to strain using cheesecloth or coffee filter). Cook over medium-low heat for 5 minutes.
  5. Remove from heat and serve immediately