Red Lobster Wild Mushroom Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 6 ounces portabella mushrooms
• 6 ounces shiitake mushrooms
• 8 ounces button mushrooms
• 1 cup butter
• 1 cup all-purpose flour
• 1 teaspoon chopped garlic
• 1 cup diced tomato
• 1 cup diced yellow onion
• 2 teaspoons chopped fresh thyme
• 2 small bay leaves
• 1 pinch cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 3 tablespoons cooking sherry
• 2 quarts beef stock
• 1 1/4 cups heavy cream

Recipe

• 1 beef stock: place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. remove stock from the heat and allow it to cool until it is refrigerator temperature.
• 2 wash all mushrooms in lukewarm water in a deep bowl. mix the mushrooms well to loosen the dirt. remove them from the water by hand, leaving the dirt behind.
• 3 remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. keep the button mushrooms separate from the others.
• 4 for soup :.
• 5 heat a 6-8 quart saucepot over moderately high heat. pour in the melted butter. add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
• 6 add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
• 7 add the sherry and cook for an additional 3 minutes.
• 8 reduce the heat and add the flour. using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
• 9 add half of the cold beef stock and stir until liquid thickens.
• 10 add the remainder of the stock and spices and simmer for 10 minutes.
• 11 add the cream and allow soup to simmer for an additional 10 minutes.
• 12 enjoy!