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Shallot, Shiitake and Sour Cream Shots Spiked with Sriracha

Contributed By: Jamie | See all of Jamie's recipes
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Active Time:  20 Minutes
Total Time:  50 Minutes
  24 Shots
This is a fun appetizer to serve that has an unexpected presentation. Serve it warm just prior to dinner, or cold on a warm afternoon. It's creamy, savory and spicy!
4 shallots
2 tablespoons butter
2 cups shiitake mushrooms, sliced (may substitute crimini)
Salt and pepper to taste
4 cups vegetable broth
3 tablespoons sriracha (garlic chili paste)
1 cup Daisy Sour Cream
4 tablespoons green onions, chopped
Thinly slice shallots and add to a stock pot with the butter. Bring to medium high heat and cook for 10 minutes, stirring frequently, until edges of shallots are browned. Add the mushrooms, salt and pepper and cook for an additional 10 minutes, stirring frequently.

Pour 1 cup of the vegetable broth into a medium bowl and whisk in the sriracha. Pour mixture into the stockpot and stir into the mushrooms and shallots until well combined. Add the remaining broth and bring to a boil. Reduce heat, partially cover, and simmer on medium heat for 20 minutes.

When ready to serve, remove from heat and add the sour cream, whisking to combine completely. Ladle soup into shot glasses, sprinkle with equal amounts of green onions and serve.

* May be made ahead and served cold.

Date Added: 02/02/2011
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