Sunday, November 29, 2015

Mushroom Soup

4 oz butter4 oz flour12 ounces sliced mushrooms2 quarts stock, chicken8 oz cream

Slice and rinse the mushrooms

Add butter and mushrooms to soup pot

Stir until butter is melted and mushrooms are releasing liquid

Add flour and stir, it will look like cement but that is good. Cook and stir for a few minutes to get the flour taste out

Slowly pour in stock while stirring to prevent lumps

Add cream

Simmer and check thickness


Add 2.5 teaspoons salt if fresh stock, if bullion check taste before adding salt.

If NOT thick add 1/4 cup corn starch to 1.4 cup water and stir. Add this into pot.

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