|The Woods at French Hollow|
|Courtesy of Dept. of Conservation|
Creamy Wild Mushroom Soup
1 lb mushrooms
2 T butter
4 green onions, finely chopped
3 cloves garlic, finely chopped
1 t chopped thyme
2 T flour
32 oz vegetable or chicken stock
1 cup cream
splash of sherry (optional)
Saute onions and garlic in butter in heavy sauce pan until garlic is golden. Add the mushrooms and cook until they just begin to soften. Add flour and stir about 1 minute. Remove from heat and add stock, stirring constantly. Return to heat and simmer gently about 2 minutes. Add cream, stir until just reheated - do not boil. Season with sherry, salt and pepper to taste.
I serve this with a loaf of crispy French bread. This recipe works will other wild mushrooms and button mushrooms as well.
|The Bluffs at French Hollow|