Cream of Mushroom Soup
Source of Recipe
TOH
List of Ingredients
4 oz unsalted butter
1/2 lb button mushrooms cleaned & sliced
1 small clove garlic minced
1/4 c flour
2 c chicken stock
1 c heavy cream
1/4 tsp pepper
1/4 tsp sweet basil
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp Tabasco
3 tbs sherry
Recipe
Melt the butter in a 2 quart pot. And add half the mushrooms and all the garlic; sauté for about 4 minutes, or until mushrooms take on a bit of color. Add the flour to make a roux. Stir the roux, while cooking, until it has become lightly browned and has a nutty aroma, or about 5 minutes.
Add the stock to the pan and bring to a boil, stirring constantly to remove any lumps. Remove the pan from the heat and let cool for a couple of minutes. Pour the mixture into a blender and carefully blend. Return the mixture to the pot and add the remaining mushrooms, cream and seasonings.
Bring to a good simmer and add the sherry. Cook for about 5 more minutes at a low simmer. Do not boil after adding the cream. The soup should coat the back of a spoon. Adjust seasonings and serve.
|
Â
Â
Â
|
member logon
