Judy Kehs
Cricket Hill Herb Farm
Rowley, MA
Prep Time: 20–25 minutes
Cooking Time: 25–30 minutes
Makes 6–8 servings
½ lb. fresh mushrooms, or 14-oz. canned
1 carrot, cut in small chunks
1 rib celery, chopped, or 4 4”-sprigs of fresh lovage, chopped
2 Tbsp. chopped fresh parsley (2 tsp. dried)
2 tsp. chopped fresh tarragon (⅔ tsp. dried)
2 tsp. chopped fresh thyme (⅔ tsp dried)
½ cup water
10 oz. chicken broth
4 Tbsp. Madeira wine
sour cream for garnish
1. Cook mushrooms, carrot, celery, parsley, tarragon, and thyme in water until soft.
2. In blender, mix together vegetables and chicken broth. Blend until smooth. Return to pan and reheat.
3. Stir in Madeira. Serve garnished with dollop of sour cream
Variation: Add slivers of fresh mushrooms, freshly grated provolone cheese, and a dash of white pepper as garnishes.