"five Lilies" Chowder

Ingredients

some salt and pepper
45 ml olive oil
475 gr onions
1/4 shallots
8 gr garlic
240 ml dry wine
1 bay leaf
1,400 ml mushroom stock
4 gr thyme
4 gr oregano
50 gr celery
90 gr leeks
30 ml dry sherry
2 chives
1 gremolata see note
1/2 onion mixture to a blender

Instructions

base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture. Remove the bay leaf, stir in the chives and garnish with a sprinkling Recipe By : COOKING RIGHT SHOW#CR9661