Monday, October 22, 2007

Mushroom Soup recipe

  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups chicken stock
  • 4 cups chopped mushrooms
  • 1/2 cup heavy cream
  • 1/4 cup dry sherry
  • Dash of cayenne pepper
  • Salt & pepper to taste

Melt 2 tbsp butter over medium heat in a stock pot. Add all the mushrooms. Saute till tender. Transfer mushrooms to a dish. Throw 75% of mushrooms into a food processor and pulse till mushrooms are finely chopped.

Heat remaining 2 tbsp of butter in the same stock pot. Add the flour and mix till combined. Then, add the chicken stock slowly. Toss in the mushrooms. Cover and simmer 30 minutes.

Increase heat to medium. Add cream, sherry, and cayenne pepper. Stir till blended. Add salt and pepper to taste. Serve hot.

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