Cream-of-mushroom Soup
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 1 lb button mushrooms or 1 lb portabella mushrooms or 1 lb oyster mushroom
- 1/4 cup butter
- 2 tablespoons flour
- 1 quart chicken stock
- 1 quart heavy cream
- cognac, to taste
- salt, to taste
- pepper, to taste
Recipe
- 1 chop the mushrooms into a fine dice.
- 2 place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off.
- 3 sprinkle with flour over the mushroom mixture.
- 4 stir while cooking for a few minutes, then add the chicken stock and mix well.
- 5 allow the mixture to reduce over a medium flame to half its original volume (about 30 minutes).
- 6 refrigerate until just before dinner.
- 7 before serving, heat mixture while adding the heavy cream.
- 8 add cognac and salt and pepper to taste.
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