Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Lisa is known for her mushroom soup, which she first made in college. This recipe was inspired by both Tuscany and adds a Piemontese touch- sherry, which gives this wonderful, creamy mushroom soup a velvety texture and a rich, warm taste! It’s perfect for this week between Christmas and New Year’s and a winter’s evening.
Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.
Lisa’s Famous Sherry Mushroom Soup Ingredients:
For the soup:
- 1 lb white button mushrooms, sliced and stems removed
- 1 lb baby bella or cremini mushrooms, sliced and stems removed
- 4 tablespoons of unsalted butter
- 1 cup chopped onion
- ½ teaspoon Sicilian sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup good quality red wine (Lisa loves Chianti and recommends Santa Cristina!)
- 3 cups vegetable broth
- ½ cup excellent quality Sherry
For the Besciamella
- 6 tablespoons butter
- 3 tablespoons unbleached flour
- 2 cups whole milk
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Lisa’s Famous Sherry Mushroom Soup Directions:
To make the soup:
Select 4 ounces of the sliced mushrooms and set aside. In a large frying pan, melt the butter and sauté the remaining chopped mushrooms and onions, until the onions are translucent the mushrooms are soft. Season with salt and pepper. Place the onion, chopped mushrooms, wine and broth in a large, 6 quart pot. Bring the mixture to a boil, reduce the heat, and cook slowly for 20 minutes.
Meanwhile, make the Besciamella.
To make the Besciamella:
In a large frying pan, melt the butter, stir in the flour, making sure to dissolve any bumps. Then, gradually add the milk. Cook the sauce until it is very smooth and coat the back of the wooden spoon. Season with salt and pepper.
Allow the onion and mushroom mixture to cool. When it is cool, purée the mixture in a blender and return it to the large pot. Stir the besciamella into the large mushroom mixture. Add the Sherry.
Heat the soup over low heat, being careful not to allow it to boil. Pour the mushroom soup into a tureen and float the mushroom slices which you have set aside into the soup. Serve.