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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


 

 

 


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