Monday, December 12, 2011

Cream of Mushroom Soup


Makes 8 servings

7 tablespoons butter
8 cups chopped mushrooms (about 1 1/4 pounds)
2/3 cup finely chopped celery
1 1/4 cups thinly sliced leek (white part only)
1/2 cup all-purpose flour
5 cups chicken broth
1 fresh thyme sprig
1 cup sliced mushrooms
1/2 cup heavy cream, heated
Fresh lemon juice, as needed
Salt to taste
Freshly ground white pepper, as needed

1. Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery, and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.

2. Add the flour and cook, stirring constantly, for 3 to 4 minutes.

3. Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.

4. Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat and reserve.

5. Remove and discard the thyme. Puree the soup, then strain through cheesecloth or a fine sieve. Return the soup to the soup pot and place over low heat. Add the heavy cream and season to taste with the lemon juice, salt, and pepper. Heat the soup, but do not boil.

6. Serve in heated bowls, garnished with the reserved cooked mushrooms.


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