Servings
8 s
Ingredients
- 3 tablespoons Olive oil
- 4 cups Diced yellow onions
- 1/4 cup Sliced shallots
- 1 tablespoon Chopped garlic
- 1 cup dry white wine
- 1 Bay leaf
- 6 cups Mushroom stock or rich Chicken stock; fat Removed
- 2 teaspoons Minced fresh thyme or
- 1 teaspoon Dried
- 2 teaspoons Minced fresh oregano or
- 1 teaspoon Dried
- 1/2 cup Minced celery
- 1 cup
- 2 tablespoons Dry sherry
- 2 tablespoons Minced chives
- Gremolata; * See Note
Directions
- In a medium saucepan, heat the olive oil.
- Add the onions, shallots and garlic and saute until they just begin to color.
- Transfer half of the onion mixture to a blender or food processor.
- Puree and return to the pan.
- Add the wine, bay leaf and stock and simmer for 10 minutes.
- Season with salt and pepper.
- (The soup base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.
- ) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
- Bring to a simmer and simmer for 2 minutes.
- Do not overcook, the vegetables should retain their crunchy texture.
- Remove the bay leaf, stir in the chives and garnish with a sprinkling of the gremolata.
- Yield: 8 serving Recipe By : COOKING RIGHT SHOW#CR9661 From: Dan Klepach Date: 04-14-96 Date: Sat, 1 Jun 1996 18:56:51 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #160 From the MealMaster recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.