|
|
|
 |
|
|
Mushroom Magnificent
Mushroom Soup |
 |
|
1 lb. fresh mushrooms
1 qt. chicken broth
2 Tbsp. butter
3 Tbsp. flour
2 Tbsp. sherry or Cognac
2 cups heavy cream
1 1/2 tsp. salt
1/4 tsp. Tabasco
|
Remove stems from mushrooms;combine stems with chicken broth and simmer 35-40 min or until the mushroom flavor has thoroughly permeated the broth. Strain the broth through cheese cloth and return to saucepan. Bring to a boil again, stir in butter and flour (knead together with a fork to a very smooth paste). Stir well until slightly thickened. Add the mushroom caps which have been thinly sliced and simmer for 8-10 minutes. Heat the cream and stir into the broth (add sherry or Cognac before the cream, if you like). Add the salt and Tabasco. Heat thoroughly. Taste for seasoning. Serve in heated soup plates or cups.
|
 |
Preparation Time: 1 hr. |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
J.A. H-Lehmann
Washington
United States |
|
|
|
|
| This recipe has been viewed 5282 times. |
|
|
|
