CHANTARELLE MUSHROOM WITH SHERRY SOUP

After a dish at the elegant Benson Hotel in Portland Oregon. Rich and filling.

 

Makes 4 servings

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1/2 TSP PAPRIKA

1 TBSP MARGARINE

1 1/2 TBSP FLOUR

1/2 TBSP OLIVE OIL

1 ONION, MINCED

1 pound CHANTARELLE MUSHROOMS, SLICED THIN

4 cups CHICKEN BROTH (UNSALTED)

1/4 cup DRY SHERRY

1/4 cup LIGHT CREAM OR HALF AND HALF

ROUX

SALT AND PEPPER TO TASTE

 

SAUTE ONIONS AND MUSHROOMS IN OIL. ADD SALT AND PEPPER. SET ASIDE.

 

MAKE ROUX WITH BUTTER AND FLOUR (LOW HEAT).

 

BRING CHICKEN BROTH TO BOIL. WHISK IN ROUX  THEN ADD MUSHROOMS AND ONIONS.

 

FINISH WITH CREAM AND SHERRY. SIMMER FOR 5 MIN.

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GARNISH WITH CHOPPED PARSLEY.

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*BENSON HOTEL, PORTLAND, OREGON