From St. Julian Wine Co.
Revised from “Recipes from the Wineries of the Great Lakes” by Joe Borrello
3 tablespoons butter
1 teaspoon oil
1 pound mushrooms, chopped
3 tablespoons onion, chopped
1 tablespoon flour
1/2 cup cream sherry
3 1/4 cups beef broth
1 teaspoon fresh thyme, minced
1/4 teaspoon garlic powder
1/4 teaspoon fresh parsley, minced
1/4 teaspoon ground black pepper
1/2 teaspoon mustard powder
1/2 cup skim milk
1/2 cup half and half
2 teaspoons carrots, shredded, optional
In a large saucepan, heat butter and oil over medium heat, add mushrooms and onions and sauté for seven minutes. Sprinkle the flour over the mixture, mix well. Blend in the cream sherry and cook for one minute.
Transfer this mixture to a blender and puree. Pour beef broth in blender. Add the thyme, garlic powder, parsley, mustard powder and black pepper. Blend this with the mushroom puree.
Return the soup to the saucepan and over medium high heat stir in skim milk and half and half. Warm the soup thoroughly, but do not bring it to a boil. Serve with shredded carrots or a garnish of your choice.
St. Julian’s award-winning Solera Cream Sherry