Cream Of Mushroom Soup

Recipe Ingredients

1 oz	28g	Dried mushrooms - see * Note 1
1 cup	237ml	Hot water
2		Basic Chicken Stock - see * Note 2
		(or use canned chicken stock)
3/4 cup	148g / 5.2oz	Butter
3/4 cup	46g / 1.6oz	All-purpose flour
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Olive oil
3		Garlic cloves - peeled and crushed
1 lb	454g / 16oz	Fresh mushrooms - sliced
1 cup	237ml	Heavy cream
1/2 teaspoon	2.5ml	Worcestershire sauce
2 tablespoons	30ml	Dry sherry
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Fresh chopped chives

Recipe Instructions

* Note 1: Italian porcini or the South American variety, which cost much less.

* Note 2: See the "Basic Chicken Stock" recipe which is included in this collection.

Place the dried mushrooms in a small bowl and add 1 cup hot water. Allow to soak for 45 minutes.

Bring the stock to a simmer in a 4-quart pot. In a small frying pan melt the butter. Add the flour to the butter and cook together to form a roux, but do not brown.

Using a wire whisk, whisk the roux into the hot stock. Continue whisking until smooth and lump-free. Stir the wine into the pot, cover and simmer gently.

Heat a large frying pan and add the oil and garlic and saute a few seconds (be careful not to burn the garlic). Add the fresh mushrooms and saute until just tender.

Strain the liquid from the dried mushrooms into the thickened stock. Chop the soaked mushrooms coarsely and add to the frying pan. Saute a few minutes more.

Add the contents of the frying pan to the pot along with the cream and the Worcestershire sauce. Simmer 5 minutes more.

Add the sherry, salt and pepper to taste and garnish with the chopped chives. This recipe serves 8 to 10.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 07-22-1992 issue - The Springfield Union-News

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