Sherrys Wild West Soup Recipes

WILD MUSHROOM SOUP WITH SHERRY

Steps:

• Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
• Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.

SHERRIED MUSHROOM SOUP

Steps:

• In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups. Stir in chives or scallion greens and season soup with salt and pepper.

SHERRY'S WILD WEST SOUP

Steps:

• Pour broth into a soup pot, or large saucepan, and bring to a simmer. Add the chile peppers, chicken, garbanzo beans, oregano, chipotle peppers, rice, salt and pepper. Return to a simmer, and cook for 30 minutes. If the soup is too thick, you can add a little more broth. Ladle into serving bowls, and top with sliced avocado and cheese cubes.

SHERRY'S WILD WEST SOUP

Steps:

• Pour broth into a soup pot, or large saucepan, and bring to a simmer. Add the chile peppers, chicken, garbanzo beans, oregano, chipotle peppers, rice, salt and pepper. Return to a simmer, and cook for 30 minutes. If the soup is too thick, you can add a little more broth. Ladle into serving bowls, and top with sliced avocado and cheese cubes.

SHERRIED WILD RICE SOUP

Steps:

• Thoroughly wash rice and place in a heavy saucepan with water and salt. Bring to a boil and simmer, covered, until tender but not too soft; about 45 minutes. Fluff with a fork and simmer another 5 minutes, uncovered. Drain well.
• Wash and trim leeks, leaving some of the green part. Chop leeks and mushrooms and saute in butter in a large saucepan until just tender; about 3 minutes. Stirring with a wooden spoon, sprinkle in flour and cook 1 minute. Slowly add chicken broth, blending well, and then rice. Stir with a whisk until thickened, then blend in cream and sherry. Remove from heat before it comes to a boil. Season with salt and pepper to taste.
• Sprinkle each serving with minced parsley.

WILD MUSHROOM SOUP WITH SHERRY

Steps:

• Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
• Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
• Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.

SHRIMP SOUP WITH SHERRY

Steps:

• In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.

SHERRIED MUSHROOM SOUP

Steps:

• To prepare broth, melt butter in a Dutch oven over medium heat.
• Add thyme and shallots; cook 10 minutes or until shallots are golden brown.
• Stir in broth and porcini mushrooms; bring to a boil.
• Reduce heat; simmer, uncovered, 1 hour.
• Stain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to pan.
• Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.
• Stir in chives.
• Serve immediately.