United States
Three-mushroom soup with beef stock
Portobello, shiitake and button mushrooms in a butter-and-flour-thickened beef stock.
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United States
Portobello, shiitake and button mushrooms in a butter-and-flour-thickened beef stock.
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4 clear steps
Melt half the butter in a stockpot over medium heat. Stir in ½ cup of the flour and cook, stirring constantly, for about 5 minutes until pale blond.
Gradually whisk in the beef stock. Bring to a boil, stirring, then reduce to a simmer.
In a large frying pan, melt the remaining butter with the olive oil. Add all the mushrooms and cook, stirring, for 5–10 minutes until tender. Remove from the heat and toss with the remaining ½ cup flour.
Add the mushroom mixture to the stockpot. Stir in sherry and simmer, stirring occasionally, for about 10 minutes, until the added flour is fully cooked and the soup has thickened slightly. Serve hot.
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