Chefshell posted 02-28-99 4:51 PM
Sherried Ham and Mushroom Soup
2 tbsp. unsalted butter
1 tbsp. olive oil (Canola is good too)
3 large shallots, minced very fine
1 clove garlic, minced very fine
1 lb. assorted mushrooms half sliced, half finely chopped
1/4 to 1/2 lb. ham, cut into 1/2 inch cubes
4 tbsp. good quality cream Sherry
2 tbsp. flour
1 1/2 cups chicken stock (or broth, unsalted)
1/2 cup dry white wine
1/4 cup chopped scallions or chives
3 tbsp. sour cream
Salt and fresh ground pepper to taste
In a saucepan, melt butter and oil over moderate heat until foam subsides.
Saute shallots, garlic, and mushrooms. Saute until mushroom liquid evaporates and mushrooms begin to brown.
Add ham cubes and saute 1 minute. Add sherry and boil until almost evaporated, but not completely.
Add flour and cook 3 minutes. Whisk in broth and wine and bring to a boil.
Reduce heat and simmer 15 minutes.
Stir in chives or scallions and sour cream, off the heat or sour cream will separate. Seaon with salt and pepper.