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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I got this recipe from a local restaurant we go to, it is wonderful!! Ingredients:
1 lb fresh mushrooms |
1/4 lb fresh porcini mushroom (or 2 oz. dried) |
1 quart chicken broth or 1 quart beef stock |
3/4 cup finely chopped onion |
7 tablespoons butter |
5 tablespoons flour |
1 bay leaf |
3 cups light cream |
1 cup heavy cream |
1 teaspoon salt |
freshly ground white pepper (to taste) |
4 tablespoons chablis or 4 tablespoons any dry white wine |
1 tablespoon fresh lemon juice |
1 tablespoon finely chopped parsley |
Directions:
1. Chop mushrooms, leaving 6 tops intact.
2. Add 1 Tbsp butter to pan; melt and add chopped onions and diced mushrooms.
3. Sauté long enough to blend flavors.
4. Add broth, 3 cups light cream, and bay leaf.
5. Simmer for 30 minutes.
6. Add wine, lemon juice, salt and pepper.
7. Melt remaining 6 Tbsp.
8. butter, add flour and make a light roux.
9. Add roux to simmering soup while stirring constantly to avoid lumping.
10. Simmer five minutes.
11. Add heavy cream, freshly chopped parsley.
12. Slice remaining 6 mushroom caps and sauté them slightly.
13. Float a mushroom cap on top of each serving, together with freshly chopped parsley.
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