Cream of Mushroom Soup

Serves 8


1 stick butter

3 cups mushrooms, minced

2 tablespoons flour

8 cups chicken broth

1 tablespoon butter

1 cup chanterelle mushrooms, sliced

1 cup heavy cream

salt and white pepper to taste

Method of Preparation:

1.In a stock pot, heat butter, and cook mushrooms slowly over low heat.

2.Add flour. Stirring constantly, cook for 3 to 4 minutes to make a blond roux. Temper in stock, then simmer soup gently for 30 minutes, stirring occasionally.

3.Heat 1 tablespoon butter in a sauté pan, add chanterelles. Cook for about 5 minutes until tender and cooked through. Add the sautéed chanterelles to the soup, and simmer for 5 minutes more.

4.Temper cream into soup. Season with salt and pepper to taste.