IRON HILL MUSHROOM SOUP

Name: IRON HILL MUSHROOM SOUP
Total time: 85 min
Yield: 1
Ingredients: 5 lb button mushrooms; 1 Tbsp lemon juice; pn ground nutmeg; 8 oz butter, unsalted; 2 c white onion, diced; 1 1/2 c celery stalks, finely chopped; 2 Tbsp minced garlic; 1/4 tsp dried thyme; 2 1/4 c all purpose flour; 6 oz dry sherry; 10 c vegetable broth; 3 c heavy cream; 3 Tbsp flat leaf parsley, minced; 1/4 tsp black pepper, freshly ground; salt and pepper to taste

1 hr(s) 25 mins

Total time

1

Serving

15

Ingredients

Enable cook mode

Ingredients

lbbutton mushrooms

Tbsplemon juice

pnground nutmeg

ozbutter, unsalted

cwhite onion, diced

1¹⁄₂

ccelery stalks, finely chopped

Tbspminced garlic

¹⁄₄

tspdried thyme

2¹⁄₄

call purpose flour

ozdry sherry

cvegetable broth

cheavy cream

Tbspflat leaf parsley, minced

¹⁄₄

tspblack pepper, freshly ground

salt and pepper to taste

Directions

Step 1

Preheat oven to 400 degrees. Wash the mushrooms in cold water, drain and divide between 2 large sheet pans. Spray with canola oil and season with salt and pepper mix. Place into the oven and cook until the mushrooms are properly roasted. Allow to cool.

Step 2

Place butter, onions and celery into a medium/large sized, thick bottomed stock pot. Sauté the vegetables on medium high heat until the onions become translucent.

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