4 cups sliced mixed fresh mushrooms, (such as shiitake, Portobello, white button, cremini, or porcini)
1/2 cup butter
1/2 cup shallots, finely chopped
2 tsp fresh thyme leaves or 1 tsp. dried
1/2 cup minced fresh flat-leaf parsley
1/2 cup all-purpose flour
1 cup dry white wine
4 Cups mushroom stock or broth, (vegetable broth may be substituted as well)
1 cup heavy cream
1/4 cup dry sherry
1/8 teaspoon ground nutmeg
Seasoned Salt
Freshly ground black pepper
Directions:
Clean the mushrooms by wiping them with a dry paper towel. Remove and discard tough stems. Slice the mushrooms 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
Meanwhile, in a large soup/stock pot, heat the butter and add the shallots. Cook over low heat for 5 minutes until they begin to soften and brown. Add the sliced mushrooms and cook for 10 minutes, or until they are browned and tender.
Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp. seasoned salt, and 1 tsp. pepper and bring to a boil.
Reduce the heat and simmer for 15 minutes. Add the heavy cream, sherry, nutmeg and parsley, season with more seasoned salt and pepper, to taste, and heat through but do not boil. Serve hot.
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4 cups sliced mixed fresh mushrooms, (such as shiitake, Portobello, white button, cremini, or porcini)
1/2 cup butter
1/2 cup shallots, finely chopped
2 tsp fresh thyme leaves or 1 tsp. dried
1/2 cup minced fresh flat-leaf parsley
1/2 cup all-purpose flour
1 cup dry white wine
4 Cups mushroom stock or broth, (vegetable broth may be substituted as well)
1 cup heavy cream
1/4 cup dry sherry
1/8 teaspoon ground nutmeg
Seasoned Salt
Freshly ground black pepper
Directions:
Clean the mushrooms by wiping them with a dry paper towel. Remove and discard tough stems. Slice the mushrooms 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
Meanwhile, in a large soup/stock pot, heat the butter and add the shallots. Cook over low heat for 5 minutes until they begin to soften and brown. Add the sliced mushrooms and cook for 10 minutes, or until they are browned and tender.
Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp. seasoned salt, and 1 tsp. pepper and bring to a boil.
Reduce the heat and simmer for 15 minutes. Add the heavy cream, sherry, nutmeg and parsley, season with more seasoned salt and pepper, to taste, and heat through but do not boil. Serve hot.
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