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Cream of Mushroom Soup
Jacqueline Heriteau
A Feast of Soups Cook Book
Servings: 4
If you like a lighter soup as your cram of
mushroom staple, substitute milk for cream here.
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Ingredients
1 pound mushrooms, wiped clean,
chopped
4 tablespoons butter
1 clove minced garlic
6 chopped scallions
4 tablespoons all-purpose flour
4 cups hot chicken broth
1 cup heavy cream
6 white mushroom caps, sliced
chopped chives |
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Cooking Method
In a large
saucepan over medium heat...
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Sauté the mushrooms in the butter with the
garlic and scallions for 7 to 8 minutes, stirring continuously.
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Stir in the
flour.
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Lower heat.
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Remove the saucepan to let it cool down a bit.
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Return to heat.
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Stir in the hot broth, beating constantly.
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Cook, stirring, until bubbly, 1 to 2 minutes.
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Stir in the cream,
and add salt and pepper to taste, then sliced mushrooms.
To serve:
Ladle into soup bowls and garnish with chives.
Keeps well for
several days. |
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