Mushroom Soup Recipe - Cooking Index
Mushroom Soup Recipe - Cooking Index
A lot of people think that soup is the stuff in the cupboard that comes in little red cans. Wrong! Soup is the wonderful result of a clever combination of ingredients. Typically, it simmers for hours on the stove so that the ingredients can blend perfectly. Soup can be dressed up by serving it beautifully in your best dishes, accompanied by elegant side dishes. Voila!!! Add some fresh flowers and linen napkins and you have an elegant luncheon.
Type: Vegetables| 1 lb | 454g / 16oz | Fresh morel mushrooms - trimmed, cleaned, |
| And quartered | ||
| 1/2 lb | 227g / 8oz | Fresh shiitake mushrooms - trimmed, cleaned, |
| And chopped | ||
| 4 tablespoons | 60ml | Unsalted butter |
| 3 | Beef stock | |
| 5 | Celery ribs - chopped (medium) | |
| 5 | Carrots - chopped | |
| 2 | Onions - chopped (large) | |
| 1 lb | 454g / 16oz | Fresh white button mushrooms - sliced |
| 1 cup | 237ml | Orzo |
| 2 tablespoons | 30ml | Unsalted butter |
| 2 tablespoons | 30ml | Flour |
| 2 tablespoons | 30ml | Finely-chopped fresh parsley |
| 2 tablespoons | 30ml | Finely-chopped fresh dill |
| 1 cup | 237ml | Sour cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place a large skillet over medium-high heat and add the 4 tablespoons of butter. When melted, add the morel and shiitake mushrooms and saute for about seven minutes, or until thoroughly cooked.
Use a large stockpot to bring the beef stock to a simmer. Add the celery, onions, and carrots. Add the sauteed mushrooms to the soup. Add the white button mushrooms and cover. Cook until the vegetables are tender, for about one hour. Bring the soup to a boil. Stirring constantly, add the orzo. Reduce the heat to a gentle boil and cook until the orzo is tender, stirring from time to time to prevent the pasta from sticking.
Melt the 2 tablespoons of butter in a small saucepan over medium heat. Add the flour, and cook, stirring constantly, until smooth, for about 4 minutes. Remove about 1 cup of the broth from the soup and add gradually to the roux, whisking constantly until slightly thickened and lump-free. Stir the roux back into the soup. Add the parsley and the dill. Finish the soup by adding about a half cup of the thickened soup to the sour cream. Whisk until smooth and then add back to the soup, whisking constantly for about 3 minutes, or until thoroughly mixed. Season to taste with the salt and pepper. Serve hot.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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