Ingredients
- 2 chives (minced)
- 1 bay leaf
- 1 gremolata see note
- 1/2 onion mixture to a blender
- 1/4 shallots (sliced)
- 1,400 ml mushroom stock
- 475 gr onions (diced yellow)
- 240 ml dry wine (white)
- 90 gr leeks
- 50 gr celery (minced)
- 45 ml olive oil
- 30 ml dry sherry
- 8 gr garlic (chopped)
- 4 gr thyme (minced fresh)
- 4 gr 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
