Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?


Sherried Mushroom Mustard Soup

Tangy and earthen, this is a rich, hot first course for 4 people.
Melt butter in a large saucepan over medium-high heat and cook until lightly browned. Add the mushrooms and cook, stirring , until the liquid evaporates--about 10 minutes. Sprinkle in the flour, then stir in and keep stirring for about a minute to let the flour develop. Whisk in the the stock, sherry, and mustard--then grate in the potato into the broth. Bring to a simmer and cook for 10 minutes. Season with salt and pepper. Ladle into bowls, drizzle a little sherry on top and garnish with diagonally sliced green onions.