Mushroom Soup II Recipe - Cooking Index
Mushroom Soup II Recipe - Cooking Index
In the Cottage Kitchen, one of our favorite dishes is a good hot bowl of homemade cream of mushroom soup. This is something that can be "dressed up" by adding a dollop of sherry and/or sour cream just before serving (don't stir) and pairing it with tossed greens, crusty bread, and a cheese board — or it's something that's excellent when served with crackers. If you're "on the run" or if you just want to put your feet up and watch an ice hockey game (my favorite indoor pastime) then this is fine fare.
Type: Vegetables| 4 tablespoons | 60ml | Butter |
| 1 1/2 lbs | 681g / 24oz | Mushrooms (brown clamshells are great, as |
| Are trumpet royale) - cleaned, trimmed | ||
| And sliced | ||
| 1/2 cup | 118ml | Dry white wine |
| 4 cups | 948ml | Chicken stock |
| 1/2 cup | 118ml | Heavy cream |
| 2 tablespoons | 30ml | Chopped fresh chives |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Use a medium saucepan to heat the butter over moderate heat until the foam subsides. Add the mushrooms and saute them, stirring from time to time, until the liquid is evaporated and the mushrooms begin to brown.
Add the wine and boil for one minute. Add the chicken stock and the salt and pepper to taste. Simmer for a few minutes, then puree in batches in a blender.
Pour back into the pot. Add the cream and simmer until piping hot. Serve sprinkled with fresh chives as a garnish.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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