Dinner & cocktails on the Terrace under a Mexican starlit sky~
We had a dinner al Fresco last night when our friend Chris was in town from Austin. We dined outside under the stars, ate grilled steaks & not for the first time recently I served mushroom soup. It went well with the salad & steaks the guys grilled. All in all a very nice evening.
4 Tbsp. Olive Oil
2 Cloves Garlic, chopped
2 Large Yellow Onions, sliced
1 lb white & Cremini Mushrooms, sliced
4 oz. Porcini Mushrooms
3 tbsp. chopped parsley
3 cups Vegetable Stock
3 Tbsp. flour
1/2 cup skim milk
2 Tbsp. Sherry
1/2 lowfat Sour Cream
salt & pepper to taste
Saute onion & garlic in olive oil, cook till onions are softened. Add mushrooms & cook for another 5 min. stirring. Add the chopped Parsley, our in the stock & season with salt & pepper. Bring to a boil & reduce the heat, cover the pan & simmer for 20 min.
Put the flour into a bowl, mix enough milk to smooth into paste, then stir into soup. Cook stirring for 5 min. Stir in remaining milk & the sherry then cook for another 5 min. Remove from the heat & stir in the sour cream. Return the pan to heat slightly, warming gently but not boiling.
Remove from the heat & serve garnished with parsley or other fresh herb of choice.