A medley of mushrooms adds distinction to an old standby. We used whites, creminis, lobsters, and shiitake, but other varieties will work, too.
1/4 c. butter or margarine
1 lb. mixed fresh mushrooms, cleaned and sliced
1 c. peeled and sliced potatoes
1 c. sliced carrots
1/2 c. chopped celery
1/2 c. chopped onion
1 can (14 1/2 oz.) chicken broth
1/4 c. dry sherry
1 T. plus 2 tsp. cornstarch
1 tsp. salt
1/4 tsp. white pepper
1 c. whole milk
1 c. half-and-half fresh chives or parsley (optional)
red endive (optional)
whole chanterelle mushroom (optional)
In a large, heavy saucepan, melt butter. Add mushrooms, potatoes, carrots, celery, and onion, and cook over medium heat, stirring frequently, for 6 to 10 minutes, or until mushrooms are golden. Stir in chicken broth, and bring to a boil. Reduce heat, stir in sherry, and simmer, covered, for 15 minutes. Meanwhile, in a small bowl, combine cornstarch, salt, and pepper with milk and half-and-half, blending well. Add slowly to mushroom mixture, stirring constantly, and cook over low heat until mixture comes to a boil. Cook about 1 minute longer, or until slightly thickened, stirring constantly. Ladle into bowls; sprinkle with chives or parsley, and garnish with red endive and chanterelle mushroom, if desired. Serve hot. Yield: 6 servings.
From the December 1998 issue.