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Stuffed Mushroom Soup




Source of Recipe


Internet


List of Ingredients




Stuffed Mushroom Caps (Part one):

25 Mushroom caps
2 cups mushrooms, sliced
1 cup onions, diced
1/4 pound (1 stick) butter, melted
1/2 cup breakfast sausage, minced
1/2 cup sherry
2 cups bread crumbs
2 eggs
1 pound cheddar cheese, sliced
Scallions for garnish


Apple Garnish (trust us, part two)

25 apple slices, thick
25 pats of butter (about 1 teaspoon each)
Salt
Cinnamon
Nutmeg
Sugar

Mushroom Soup Stock (Part three)

4 cups mushrooms, sliced
1 cup onion, diced
1 cup celery, diced
1/2 cup butter (2 sticks) melted
3/4 cup flour
1/2 cup sherry
3 quarts chicken stock
2 cups cream
Salt & pepper

Serves 12

Part One:

Place mushrooms, onion & butter and sausage in a pan. Sauté’ until onions are translucent & sausage is cooked. De-glaze pan with sherry. Add breadcrumbs & eggs. Blend together. Stuff each mushroom cap with approximately 1 tablespoon filling. Place a slice of cheese on top of each mushroom cap. Bake at 350 degrees until golden brown. Set aside.

Part Two:

Place apple slices on baking sheet. Place a pat of butter on each apple slice. Sprinkle the top of each slice with salt, cinnamon, nutmeg and sugar. Bake at 325 degrees until golden. Set aside.

Part Three:

Place mushrooms, onion, celery & butter in a pan. Add flour & form roux. De-glaze pan with sherry. Add chicken stock & bring to a boil. While stirring add cream. Add salt & pepper to taste. Place in a decorative tea or coffeepot.

To Serve:

Place apple slice in serving bowl, put 2 stuffed mushrooms on top of apple slice. At the table (yes, you bring the bowl to the table without the liquid!), pour mushroom stock over apple and stuffed mushroom cap in the serving bowl. Garnish with scallions.


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