Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Grilled Portobello Mushroom Sherry Soup




Source of Recipe


Internet


List of Ingredients




2 or 3 portobello mushrooms (about 1 pound) cleaned
4 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/4 cup butter
1/2 cup all-purpose flour
2 cups beef stock or water
2 cups vegetable stock or water
1/4 cup dry sherry
2 bay leaves
1 tablespoon minced flat-leaf parsley
Salt and freshly ground black pepper to taste

Brush the mushrooms with 2 tablespoons of the oil and grill over direct medium heat until they can be easily pierced with the tip of a sharp knife, about 5 minutes per side. Dice and set aside. Heat the remaining 2 tablespoons of oil in a non-stick skillet pan and sweat the onion and garlic over medium heat for about 7 minutes.

In a heavy saucepan, melt the butter over medium heat and add the flour while stirring, until blended and lightly colored, about five minutes. Gradually stir in the beef and vegetable stocks, and add the sherry, bay leaves, parsley, salt and pepper. Add the cooked mushrooms, onion and garlic, and warm through. Remove the bay leaves before serving.

Serves 4



Recipe