From, "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 2 medium shallots, minced

  • 1 Tablespoon olive oil

  • 1 Tablespoon butter or margarine

  • 8 ounces fresh shiitake mushrooms, sliced

  • 8 ounces fresh cremini mushrooms, sliced

  • 8 ounces fresh button mushrooms, sliced

  • 1 Tablespoon flour

  • 1/3 cup vermouth

  • 2 cups beef stock

  • 1/2 cup water

  • Salt and pepper to taste

  • 1/4 teaspoon minced fresh rosemary

  • 1/4 cup sour cream

  • 1/4 cup chopped fresh parsley

  • 2 Tablespoons sliced almonds, toasted


* Saute the shallots in the olive oil and butter in a saucepan until tender.  Add the mushrooms; mix well.

* Saute until the mushrooms are tender and most of the liquid has been absorbed.  Sprinkle with the flour.  Cook for 2 to 3 minutes or until mixed, stirring constantly.  Stir in the vermouth.  Add the beef stock, water, salt and pepper; mix well.

* Simmer for 30 minutes.  Stir in the rosemary.

* Ladle into soup bowls.  Top each serving with sour cream, parsley and almonds.

Variation:   Dry white wine may be substituted for the vermouth.


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