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CHESTER COUNTY MUSHROOM SOUP

List of Ingredients




1 carrot
1/2 onion
2 stalks celery
1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil
2 pounds washed button mushrooms
1/2 pound washed shiitake mushrooms
1/2 pound washed oyster mushrooms
1 tablespoon fresh chopped tarragon
1 teaspoon salt
1 teaspoon white pepper
3 pints chicken or vegetable stock
1 pint heavy cream
2 tablespoons flour



Recipe



Mince carrots, onions, and celery in a food processor and sauté in
heavy pot with oil. Mince mushrooms in a food processor, add to pot
along with tarragon, salt, and pepper. Cook for about 15 minutes. Do
not burn.

Add stock and cream and bring to a boil. Mix melted butter and flour
until smooth and whip into soup. Bring to a boil, stirring constantly
until all of the flour and butter mixture is incorporated and the
soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings
with salt and pepper, to taste.

Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 55 minutes

Recipe courtesy The Terrace Restaurant, Kennett Square
TVFN, The Best Of, Show #BE1B15: Dining Adventures

posted by Jamie Rahm on restaurant-recipes@yahoogroups.com