 | | Directions |
- Chop onions, mince garlic, thinly slice celery and mushrooms. Reserve a few nice mushroom slices for use as a garnish.
- On medium heat, melt butter and oil in a heavy pot. Add onions, celery, garlic and mushrooms. Cook without browning until onions are translucent, about 10 minutes.
- Add broth and Madeira and simmer until all vegetables are very soft, about 15 - 20 minutes.
- Cool the soup by adding 2 cups cold milk, and purée. Add salt and freshly ground pepper to taste and reheat to serving temperature without boiling. Ladle into bowls and garnish with reserved mushroom slices.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 8 ounces fresh mushrooms, preferably several kinds |
| - | | 1 medium onion |
| - | | 2 stalks celery |
| - | | 2 cloves garlic, or more |
| - | | 1 tablespoon butter |
| - | | 1 tablespoon olive oil |
| - | | 2 cups chicken broth (substitute vegetable broth) |
| - | | 1/4 cup Madeira or sherry |
| - | | 2 cups milk |
| - | | salt and pepper |
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