Servings
4 s
Ingredients
- 1 package (6 1/2 ounce) Alouette Sundried tomato et Basil
- 2 tablespoons Unsalted butter
- 8 ounce Sliced mushrooms; fresh
- 3 tablespoons Shallots; chopped
- 2 cups Chicken stock
- 1/2 teaspoon Fresh thyme; chopped or 1/4 teaspoon dried thyme
- 1/4 cup Sherry
- 1 tablespoon Flour
- Chopped parsley or
- Slivers of red bell peppers for garnish
Directions
- In a skillet over medium heat, melt butter and saute shallots with mushrooms until tender, about 20 minutes.
- Using a slotted spoon, transfer shallots and mushrooms from pan and add to food processor bowl or blender.
- Pour chicken stock into skillet, scraping up any browned bits from bottom and heat on low for 10 minutes.
- Add thyme and sherry and stir.
- Remove from heat and pour into food processor/blender.
- Add ALOUETTE and puree until smooth.
- Pour into a soup pot and simmer gently over low heat until warm.
- Do not boil.
- Note: Couldn’t get shallots so I used green onions.
- Serving Ideas : Garnish with fresh parsley or red bell pepper NOTES : This was super easy to make and tasted even better the following day.
- Just make sure you heat up slowly and don’t boil.
- Recipe by: Alouette Posted to TNT Recipes Digest by KDZY21A@prodigy.com (MRS SHERRY L CHAPMAN) on Mar 27, 1998