Bouillon of Forest Mushrooms with Oloroso Sherry

1. 1

   Melt butter in a large pot.

2. 2

   Sweat the garlic and shallots in the butter for 20 minutes, until translucent.

3. 3

   Add mushrooms and sweat until mushrooms are soft.

4. 4

   Deglaze pot with white port, and cook until reduced by half.

5. 5

   Add the water; cover.

6. 6

   Bring to a boil, then remove from the heat and allow to steep for 20 minutes.

7. 7

   Add salt and pepper to taste.

8. 8

   To serve, ladle bouillon into a soup bowl, and top with chives.

9. 9

   Finish by floating several dashes of sherry on the surface of the bouillon.

* Per serving · 4 servings · Values may vary.

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