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Sunset Hill House Inn & Restaurant
Sugar Hill, New Hampshire
Stuffed Mushroom Soup
Our recipe was requested by Bon Appetit magazine, this always is a sell out on our menu. The do-ahead nature and surprising presentation makes it just right for a dinner party.
Stuffed Mushroom Caps: Saute mushrooms, onion, sausage and butter until onions are translucent and sausage is cooked. Deglaze pan with sherry. Add bread crumbs and eggs, and blend. Stuff each cap, place a slice of cheese on top, and bake at 350 degrees until golden. Set aside.
Apple Garnish: Place apple slices on baking sheet, with pat of butter on each. Sprinkle with salt, cinnamon, nutmeg and sugar. Bake at 350 degrees until golden. Set aside.
Mushroom Stock: Saute mushrooms, onion, celery and butter. Add flour and form roux, deglaze with sherry. Add chicken stock and bring to boil, stirring all the while. Reduce to a simmer, keep stirring, and add cream. Salt and pepper to taste.
To serve: Place stock in decorative tea or coffee pot. Garnish soup plate with apple slice, 2 mushrooms and a scallion. Pour soup over garnish at table. Wow!
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