Sherried mushroom and ham soup

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
1 tablespoon Olive oil
3 larges Shallots; finely chopped
1 Clove garlic; finely chopped
1 pounds Assorted exotic mushrooms; half sliced and
; half finely chopped
¾ pounds Ham cut into 1/2-inch cubes
3 tablespoons Cream Sherry
2 tablespoons Flour
2 cups Low-salt chicken broth
¼ cup Chopped fresh chives or scallion greens
3 tablespoons Sour cream
Roquefort Toasts

Directions

In a saucepan melt butter with oil over moderate heat until foam subsides.

Saute shallots, garlic, and mushrooms over moderately high heat. Saute until mushroom liquid evaporates and mushrooms begin to brown. Add ham cubes and saute 1 minute. Add sherry and boil until evaporated. Add flour and cook 3 minutes. Stir in broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chives or scallion greens and sour cream. Season with salt and pepper.

Yield: 2 servings

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Recipe by: COOKING LIVE SHOW #CL9216 Converted by MM_Buster v2.0l.

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