Makes about 3 quarts
Ingredients
7 tablespoons unsalted butter
3 medium shallots, chopped fine
¼ cup all purpose flour
1 cup dry sherry
1 teaspoon thyme (dry)
2 cups whole milk
2 tablespoons chives or parsley, finely chopped for garnish
Directions
In a large stockpot or dutch oven melt butter over medium-low heat. Add shallot and cook without browning until translucent (about 5 minutes). Add flour and stir to make a roux. Cook the flour mixture for about 3 minutes, but do not brown. Remove the pot from the heat and whisk in several tablespoons of the Bone Broth. When the mixture is smooth, repeat with several more tablespoons of broth scraping any flour from the bottom and edges of the pan. Whisk in the remaining broth and return the pan to low heat. Add the sherry and thyme. Increase the heat to medium, stirring constantly, and simmer soup for 10-15 minutes. Add the milk, adjust seasoning with salt and pepper to taste, and bring back to a simmer. Garnish & serve.
Variations
Add 4 cups shredded cooked chicken after soup is simmering
If soup is too rich, use one carton of broth and one carton of water
Substitute white wine instead of dry sherry
This can be served as a soup or used as a sauce for roasted or baked chicken.
Recipe created by Renee Cornett, Chef and Owner Prairie Plate Restaurant, Waverly, Nebraska