3 tb Olive oil
4 c Diced yellow onions
1/4 c Sliced shallots
1 tb Chopped garlic
1 c Dry white wine
1 Bay leaf
6 c Mushroom stock or rich
Chicken stock — fat Removed Kosher Salt & Freshly Ground Black Pepper 2 ts Minced fresh thyme — (Or 1
ts Dried) 2 ts Minced fresh oregano — (Or
1 t Dried)
1/2 c Minced celery
1 c Leeks, both white & tender
Green parts 2 tb Dry sherry
2 tb Minced chives
Gremolata — * See Note
In a medium saucepan, heat the olive oil. Add the onions, shallots and garlic and saute until they just begin to color. Transfer half of the onion mixture to a blender or food processor. Puree and return to the pan. Add the wine, bay leaf and stock and simmer for 10 minutes. Season with salt and pepper. (The soup
base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture. Remove the bay leaf, stir in the chives and garnish with a sprinkling Recipe By : COOKING RIGHT SHOW#CR9661 From: Dan Klepach Date: 04-14-96