Cream Of Mushroom Soup
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 1 lb fresh mushrooms
- 1/4 lb fresh porcini mushroom (or 2 oz. dried)
- 1 quart chicken broth or 1 quart beef stock
- 3/4 cup finely chopped onion
- 7 tablespoons butter
- 5 tablespoons flour
- 1 bay leaf
- 3 cups light cream
- 1 cup heavy cream
- 1 teaspoon salt
- freshly ground pepper (to taste)
- 4 tablespoons chablis or 4 tablespoons any dry wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped parsley
Recipe
- 1 chop mushrooms, leaving 6 tops intact.
- 2 add 1 tbsp butter to pan; melt and add chopped onions and diced mushrooms.
- 3 sauté long enough to blend flavors.
- 4 add broth, 3 cups light cream, and bay leaf.
- 5 simmer for 30 minutes.
- 6 add wine, lemon juice, salt and pepper.
- 7 melt remaining 6 tbsp.
- 8 butter, add flour and make a light roux.
- 9 add roux to simmering soup while stirring constantly to avoid lumping.
- 10 simmer five minutes.
- 11 add heavy cream, freshly chopped parsley.
- 12 slice remaining 6 mushroom caps and sauté them slightly.
- 13 float a mushroom cap on top of each serving, together with freshly chopped parsley.
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