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    Models' Mushroom Soup

    Source of Recipe

    From "Goldy's Kitchen Cookbook" by Diane Mott Davidson

    Recipe Introduction

    "This is a hearty soup, lusciously thickened with puréed vegetables."

    List of Ingredients

    ◦ 5 tablespoons unsalted butter, divided
    ◦ 1 large carrot, chopped
    ◦ 1 large onion, chopped
    ◦ 2 celery stalks, chopped
    ◦ 8 ounces fresh button mushrooms, cleaned, trimmed, and thinly sliced
    ◦ 4 tablespoons all-purpose flour
    ◦ 6 cups chicken stock, preferably homemade
    ◦ 2 tablespoons chopped fresh thyme
    ◦ 1 tablespoon fresh marjoram
    ◦ 2 tablespoons heavy (whipping) cream
    ◦ 6 tablespoons dry white vermouth
    ◦ Salt and freshly ground black pepper


    In a large skillet, melt 2 tablespoons of the butter over medium-low heat. Add the carrot, onion, and celery and cook, covered, stirring frequently, until the vegetables soften, 15 to 25 minutes. Set aside to cool.

    In a small skillet, melt 1 tablespoon of the butter over medium-low heat. Add the mushrooms and cook briefly, until they are cooked through and begin to yield some juice. This takes less than 5 minutes. Set the mushrooms aside.

    In a blender, purée the cooked carrot, onion, celery, and any accumulated liquid.

    In a large skillet, melt the remaining 2 tablespoons butter over low heat. Stir in the flour and cook this paste, stirring constantly, until the flour bubbles. Slowly whisk in the stock. Increase the heat to medium. Cook and stir until hot and thickened, about 10 minutes.

    Stir in the thyme, marjoram, cream, mushrooms, vermouth, and puréed vegetables until hot and bubbling, about 5 minutes. Season with salt and pepper to taste. Serve immediately.

    Makes 6 servings




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