REC - Brie Soup with Sherry / Avocado Salad - RFC Cookbook page 20

rec.food.cooking - cookbook - page 20
Soups, Salads & Vegetables

Brie Soup with Sherry

This is a hearty, rich soup. Serve with a light salad and crusty
bread.

2 cups(480 ml) cream sherry
2 tablespoons butter
6 cups (about 390 g) sliced mushrooms[*]
2/3 cup (about 160 g) minced shallots
2 teaspoons fresh lemon juice
2 tablespoons flour
4 cups (about 1l) beef stock
4 ounces (110 g) trimmed brie
2 cups (480 ml) heavy cream
1/2 teaspoon pepper
1 - 2 teaspoons salt
garlic
garnish: minced chives (the tops of green onions work as well) and
minced brie
[*] Almost any fresh mushroom works. I use portobello when possible.

ln a saucepan, reduce cream sherry by half. Melt butter in another
medium saucepan. Stir in mushrooms, shallots and lemon juice. Cook
over medium high heat, stirring 2 minutes. Remove from heat and stir
in flour until well blended. Return to heat and add beef stock and
reduced sherry. Bring to boil, then reduce to a simmer about 25
minutes, Add trimmed brie; stir to melt. Add heavy cream, pepper and
salt. Ladle hot soup into serving bowls. Garnish with additional brie
and minced chives.
Serves 4.

Source: Michael Lonergan (DOG 3) - Missouri, USA

Avocado Salad

2 avocados, peeled, pitted, sliced
2 medium tomatoes, sliced
8 slices provolone or mozzarella cheese
1 3-inch (7,5-cm) portabello mushroom cap, sliced

On a platter, build a ring (or rings) of alternating slices of
avocado, tomato, cheese and mushrooms. Serve with any number of
accompanying dressings (Zesty Italian, Worcestershire sauce,
mayonnaise, lemon butter, soy sauce, etc.) and garnishes (parsley,
basil, chopped olives, capers, chopped cashews, chow mein noodles and
so forth). This is very flexible, and you can add or subtract as
needed for the number of people you want to serve. Though most of the
flavors are mild, the various dressings pull out different nuances. It
is a very different salad with soy sauce and chow mein noodles than it
is with, say, Zesty Italian Dressing and olives. Serves 4.

Source: Robyn - Massachusetts, USA