Grape Restaurant's - Mushroom Soup
Source of Recipe
from bvt at rdj
The Grape Restaurant's - Mushroom Soup
2 1/2 pounds button mushrooms, washed and chopped
1 large onion, diced small
2 cloves garlic, crushed and minced
1 bay leaf
1 sprig thyme
1/4 cup dry sherry (optional)
1/2 pound, or 2 sticks unsalted butter
1 cup all purpose flour
3 quarts beef broth or stock
2 cups heavy cream
1/2 teaspoon ground nutmeg
salt and pepper to taste
In a heavy bottomed 6-8 quart stock or soup pot,
melt the butter over medium/low heat.
Add the onion, garlic, bay leaf and thyme and cook
until onions are translucent.
Add the mushrooms and cook until most of the water
comes out of them.
If using, add the sherry and reduce by half.
Add the flour and stir will to avoid lumps.
Slowly whisk in the broth or stock and bring it to a
simmer over medium/high heat. Continue to stir the
soup or the bottom may scorch.
When the soup comes to a boil, reduce the heat to low
and simmer 20 minutes uncovered, stirring occasionally.
Add the heavy cream and nutmeg and add salt and pepper
to taste.
Remove thyme and bay leaf and puree the soup either in
a blender or with a hand held blender. Or serve "as -is".
Makes 16 servings.
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