From, "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
* Saute the shallots in the olive oil and butter in a saucepan until tender. Add the mushrooms; mix well.
* Saute until the mushrooms are tender and most of the liquid has been absorbed. Sprinkle with the flour. Cook for 2 to 3 minutes or until mixed, stirring constantly. Stir in the vermouth. Add the beef stock, water, salt and pepper; mix well.
* Simmer for 30 minutes. Stir in the rosemary.
* Ladle into soup bowls. Top each serving with sour cream, parsley and almonds.
Variation: Dry white wine may be substituted for the vermouth.
SERVES: 4
- 2 medium shallots, minced
- 1 Tablespoon olive oil
- 1 Tablespoon butter or margarine
- 8 ounces fresh shiitake mushrooms, sliced
- 8 ounces fresh cremini mushrooms, sliced
- 8 ounces fresh button mushrooms, sliced
- 1 Tablespoon flour
- 1/3 cup vermouth
- 2 cups beef stock
- 1/2 cup water
- Salt and pepper to taste
- 1/4 teaspoon minced fresh rosemary
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 2 Tablespoons sliced almonds, toasted
TO PREPARE:
* Saute the shallots in the olive oil and butter in a saucepan until tender. Add the mushrooms; mix well.
* Saute until the mushrooms are tender and most of the liquid has been absorbed. Sprinkle with the flour. Cook for 2 to 3 minutes or until mixed, stirring constantly. Stir in the vermouth. Add the beef stock, water, salt and pepper; mix well.
* Simmer for 30 minutes. Stir in the rosemary.
* Ladle into soup bowls. Top each serving with sour cream, parsley and almonds.
Variation: Dry white wine may be substituted for the vermouth.
SERVES: 4
