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Smoked Gouda & Wild Mushroom Soup




Source of Recipe


internet






List of Ingredients



• 6 oz medium onion diced
  
• 4 oz diced celery
  
• 8 oz ****aki mushrooms
  
• 3 oz button mushrooms
  
• 6 oz sherry wine
  
• ½ qt. chicken broth
  
• 2 pt. heavy cream 40%
  
• 2 pt. milk
  
• 3 oz roux equal parts butter and flour
  
• 14 oz grated Smoked Gouda Cheese
  
• salt, white pepper and thyme to taste
  
• olive oil
  






Instructions



1. To make roux: In a small skillet melt butter on low heat, add flour, stir until well mixed. Set aside.
   
2. Using a heavy bottom, 1 gallon pot, on medium heat, heat olive oil, sauté onion and celery stirring frequently.
   
3. When soft add all mushroom and continue to stir to soften the mushrooms.
   
4. Add sherry wine, let the sherry reduce by half.
   
5. Add chicken broth, heavy cream, milk, and a pinch of thyme. Reduce heat to low. Let simmer for 20-30 minutes.
   
6. Stir in roux a little at a time, making sure it dissolves completely. Let simmer 15 minutes with stirring.
   
7. Turn off the heat. Stir in grated Smoked Gouda. Add salt and white pepper to taste. Serve immediately.