Personalized Chef Aprons and More!
In a sauce pan, bring 3 cups of water to a gently
boil. Add dried
mushrooms and reduce heat to simmer for 30 minutes uncovered.
In a pot, saute fresh mushrooms in 1 tbsp. butter.
Add a pinch of
salt to allow mushrooms to release their liquid. Set aside in a bowl.
In same pot, heat butter and olive oil over medium
shredded carrots, diced onion and diced celery. Saute gently for
10 minutes. Add beef stock and simmer gently, uncovered for 30
Strain beef stock and discard vegetables. Return
stock to pot and
add sauteed mushrooms and dried mushrooms with liquid. Simmer
uncovered for 10 minutes. Add half and half and sherry. Return
to simmer and cook a few minutes more.
Blend in blender or use immersion blender to get desired consistency.