by inpatskitchen
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inpatskitchen's Notes:
3 tablespoons butter Ask a question about this ingredient
2 cups finely chopped leek ( white only) Ask a question about this ingredient
12 ounces cremini mushrooms, sliced Ask a question about this ingredient
4 cups sliced carrots Ask a question about this ingredient
8 cups unsalted beef stock Ask a question about this ingredient
1/4 teaspoon ground thyme Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
1/2 cup dry sherry Ask a question about this ingredient
Chopped parsley for garnish (optional) Ask a question about this ingredient
In a dutch oven, melt the butter and add the leek and mushrooms. Saute on medium heat for about 8 minutes.
Ask a question about this stepAdd the carrots, beef stock and thyme. Bring to a boil and simmer for 30 minutes.
Ask a question about this stepAdd the salt, pepper and dry sherry. Bring back to a boil and then simmer for 5 minutes.
Ask a question about this stepGarnish with chopped parsley, if desired
Ask a question about this stepThanks sdebrango!! Nice and light!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Beautiful soup, will definitely be trying this.