“This is from the R.S.V.P. section of a September 1988 issue of Bon Appetit. It was requested from Muffuletta on The Lake restaurant in Wayzata, Minnesota.”
READY IN:
1hr 17mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring stock to boil in medium saucepan; cover and set aside.
  2. Melt butter in large saucepan over medium heat.
  3. Add onion and celery and saute until translucent, about 5 mimutes.
  4. Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
  5. Mix in hot stock and bay leaves and bring to boil.
  6. Reduce heat and simmer 3 minutes, stirring constantly.
  7. Add mushrooms and cook 20 minutes, stirring occasionally.
  8. Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
  9. Ladle soup into bowls and serve.

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