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3 T butter
3/4 pound fresh mushrooms, chopped
1 medium onion, peeled and sliced
1 celery rib, coarsely chopped
1 t salt
1 c milk freshly
ground white pepper
1/2 c heavy cream
1/4 c dry sherry cayenne Melt the butter and cook the mushrooms in it, stirring until mushroom liquid evaporates. Add onion, celery; cook until vegetables are soft. Place mixture in container of electric blender. Add
salt, milk, and pepper to taste, and blend for 30 seconds. Remove cover of blender and with motor on, add the cream and sherry. Return mixture to saucepan; heat for 5 minutes. Top with a dash of cayenne. Serves 4 to 6. |
