Simmer 1 pound chopped mushrooms in 3 1/2 cups chicken stock for 1/2 hour. Strain the broth through cheesecloth into a bowl, pressing the pulp to extract all the liquid. Measure the soup and add more stock, if necessary, to make 3 3/4 cups in all. Add 2 tablespoons Sherry and salt and pepper to taste. Soften 1 envelope gelatin in 1/4 cup cold water, bring the soup to a boil, and stir in the gelatin. Chill the soup in the refrigerator until it jells and serve it in chilled soup cups with a spoonful of sour cream.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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