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Category: Soups
Prep Time: Cook Time: Total Time:
6 oz portabella mushrooms
6 oz shiitake mushrooms
8 oz button mushrooms
1 cup butter
1 cup flour
1 tsp chopped garlic
1 cup diced tomatoes
1 cup diced yellow onions
2 tsp chopped fresh thyme
2 small bay leaves
1 pinch cayenne pepper
1/4 tsp black pepper
1/2 tsp salt
3 tbsp cooking sherry
2 quarts beef stock
1 1/4 cups heavy cream
Beef stock: Place 2 quarts water and 2 tbsp beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms inch thick. Keep the button mushrooms separate from the others.
Soup: Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft. Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly. Add the sherry and cook for an additional 3 minutes. Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
Add half of the cold beef stock and stir until liquid thickens. Add the remainder of the stock and spices and simmer for 10 minutes. Add the cream and allow soup to simmer for an additional 10 minutes. Serves 16
NOTES: This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40 cool in the refrigerator). If roux and stock are both hot, the soup will be lumpy.
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WILD MUSHROOM SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
6 oz portabella mushrooms
6 oz shiitake mushrooms
8 oz button mushrooms
1 cup butter
1 cup flour
1 tsp chopped garlic
1 cup diced tomatoes
1 cup diced yellow onions
2 tsp chopped fresh thyme
2 small bay leaves
1 pinch cayenne pepper
1/4 tsp black pepper
1/2 tsp salt
3 tbsp cooking sherry
2 quarts beef stock
1 1/4 cups heavy cream
Beef stock: Place 2 quarts water and 2 tbsp beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms inch thick. Keep the button mushrooms separate from the others.
Soup: Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft. Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly. Add the sherry and cook for an additional 3 minutes. Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
Add half of the cold beef stock and stir until liquid thickens. Add the remainder of the stock and spices and simmer for 10 minutes. Add the cream and allow soup to simmer for an additional 10 minutes. Serves 16
NOTES: This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40 cool in the refrigerator). If roux and stock are both hot, the soup will be lumpy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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