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MODELS' MUSHROOM SOUP




Source of Recipe


the web


List of Ingredients




5 Tbsp. butter, divided
1 large carrot, chopped
1 large onion, chopped
2 celery stalks, chopped
8 ounces fresh mushrooms, thinly sliced
4 Tbsp. all-purpose flour
6 cups homemade chicken broth
2 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh marjoram
2 Tbsp. whipping cream
6 Tbsp. dry white wine
salt and freshly ground pepper

Recipe



In a large skillet, melt 2 Tbsp. of the butter and cook the carrot,
onion, and celery, covered, over medium-low heat for 15-25 mins,until
the vegetables soften. Set aside to cool. In a small skillet, melt 1
Tbsp. of butter and sauté the mushrooms briefly until they are cooked
through and begin to yield some juice. This takes less than 5 mins.Set
the mushrooms aside. In a blender, puree the carrot, onion, and celery.
In a large skillet, melt the last 2 Tbsp. of butter, stir in the flour,
and cook this paste, stirring constantly, over low heat until the flour
bubbles. Slowly whisk in the stock. Cook and stir over medium heat until
hot and thickened, about 10 mins.Stir in the thyme, marjoram, whipping
cream, mushrooms, wine, and pureed vegetables until hot and bubbly,
about 5 mins.Salt and pepper to taste. Serve immediately. Makes 6
servings