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    MUSH: Fresh Mushroom Soup


    Source of Recipe


    Practical Cooking - Soups

    * Exported from MasterCook *

    Fresh Mushroom Soup

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 tablespoons butter
    1 1/2 pounds mushrooms -- sliced
    1 onion -- finely chopped
    1 shallot -- finely chopped
    3 tablespoons plain all-purpose flour
    2 tablespoons dry white wine (up to 3 tb.)
    or sherry wine
    6 cups chicken or vegetable stock
    2/3 cup light cream
    2 tablespoons fresh parsley -- chopped
    fresh lemon juice (optional)
    salt and pepper -- to taste
    4 tablespoons sour cream -- for garnish
    or creme fraiche -- to garnish

    Melt half the butter in a skillet over a medium heat. Add the mushrooms and season with salt and pepper. Cook for about 8 minutes until they are golden brown, stirring occasionally at first, then more often after they start to color. Remove the mushrooms from the heat.

    Melt the remaining butter in a saucepan over a medium heat, add the onion and shallot, and cook for 2 to 3 minutes until just softened. Stir the flour into the pan and continue cooking for 2 minutes. Add the wine and stock and stir well. Set aside about one-quarter of the mushrooms. Add the remainder to the pan. Reduce the heat, cover and cook gently for 20 minutes, stirring occasionally.

    Allow the soup to cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches, if necessary. (If using a food processor, strain off the cooking liquid and reserve. Puree the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid).

    Return the soup to the saucepan and stir in the reserved mushrooms, the cream and parsley. Cook for about 5 minutes to heat through. Taste and adjust the seasoning, adding a few drops of lemon juice if wished. Ladle into warm bowls and decorate with sour cream.

    Nutritional information:

    Calories 225, protein 6 g, carbohydrate 12 g, sugars 5 g, fat 17 g

    Source:
    "Practical Cooking - Soups"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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