Cream of Mushroom Soup
Ingredients
5 cups sliced mushrooms
3 cups chicken broth
1/2 chopped onion
a few sprigs of fresh thyme (or 1/8 tsp dry)
3 tbsp butter
3 tbsp flour
1 cup half & half
2 tbsp sherry
salt & pepper to taste
about half an hour
Instructions
Sauté mushrooms in broth with onion & thyme until tender (about 15 minutes).
Pureé the mixture (carefully!), leaving chunks as you wish.
In a heavy pan, melt butter & whisk in flour until smooth (in other words, make roux).
Add half & half to roux & add that to the other pot full, along with pepper &/or salt as you wish. Stirring constantly, bring the mixture to a low boil until it thickens up.
Adjust seasonings, add sherry & serve it up with bread & a salad.
Serves 4.
5 cups sliced mushrooms
3 cups chicken broth
1/2 chopped onion
a few sprigs of fresh thyme (or 1/8 tsp dry)
3 tbsp butter
3 tbsp flour
1 cup half & half
2 tbsp sherry
salt & pepper to taste
about half an hour
Instructions
Sauté mushrooms in broth with onion & thyme until tender (about 15 minutes).
Pureé the mixture (carefully!), leaving chunks as you wish.
In a heavy pan, melt butter & whisk in flour until smooth (in other words, make roux).
Add half & half to roux & add that to the other pot full, along with pepper &/or salt as you wish. Stirring constantly, bring the mixture to a low boil until it thickens up.
Adjust seasonings, add sherry & serve it up with bread & a salad.
Serves 4.
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