Ingredients
- 2 chives (minced)
- 1 bay leaf
- 1 gremolata see note
- 1/2 onion mixture to a blender
- 1/4 shallots (sliced)
- 6 c mushroom stock
- 4 c onions (diced yellow)
- 1 c dry wine (white)
- 1 c leeks
- 1/2 c celery (minced)
- 3 tb olive oil
- 2 tb dry sherry
- 1 tb garlic (chopped)
- 2 ts thyme (minced fresh)
- 2 ts oregano (minced fresh)
- some salt and pepper
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
