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Mushroom Soup

Mark Bittman
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

Garlic

2 oz

Mushrooms, dried

1

Parsley, fresh leaves

1

sprig Thyme or rosemary, fresh

1

Yellow onion or 3 or 4 shallots, large

5 cups

Chicken stock

1

Salt and freshly ground black pepper

1/2 stick

Butter

1 cup

Cream

1/3 cup

Sherry or madeira

1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)