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      Cream of Mushroom Soup

      Serves 8

      Ingredients:

      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.

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