Red Lobster Wild Mushroom Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
  • Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
  • Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
  • For soup :
  • Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
  • Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
  • Add the sherry and cook for an additional 3 minutes.
  • Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
  • Add half of the cold beef stock and stir until liquid thickens.
  • Add the remainder of the stock and spices and simmer for 10 minutes.
  • Add the cream and allow soup to simmer for an additional 10 minutes.
  • Enjoy!
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