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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Creamy, Earthy and Delicious. This is for Mushroom Lovers. Not your cream of**!** soup. Ingredients:
2 tablespoons butter |
1 large onion, chopped |
1 garlic clove, minced |
1 lb mushroom, sliced (mixture of cremini, shitake or other wild mushrooms is nice) |
1 ounce dried mushroom, wiped of grit (porcini or other wild mushrooms) |
1 tablespoon dried thyme |
3 tablespoons butter |
3 tablespoons flour |
1 1/2 cups chicken stock |
2 cups milk |
1 tablespoon worcestershire sauce |
1/4 teaspoon tabasco sauce |
1 teaspoon salt |
1/4 teaspoon white pepper |
1/2 cup heavy cream |
1 tablespoon brandy |
2 tablespoons chopped fresh parsley |
Directions:
1. In a large skillet.
2. melt 2 Tbsp butter add onion.
3. Cook 2 minutes.
4. Add garlic cook 1 more minute.
5. Add mushrooms and cook until lightly browned.
6. Meanwhile soak dried mushrooms in boilng hot water about 10 minutes.
7. Add dried Mushrooms to other mushrooms.
8. Season with dried thyme, salt & white pepper and set aside.
9. Add the mushroom soaking liquid to your stock.
10. Now in a large sauce pan melt remaining butter.
11. Stir in flour and cook a little until it loses its raw taste.
12. Now wisk in stock & milk and cook 10 minutes add Worcestershire & Tabasco.
13. Season to taste with salt & white Pepper.
14. Reserve about 1 cup of the sauteed Mushrooms for garnish.
15. Add the rest to your milk and stock mixture.
16. Puree this mixture.
17. Return to stove add 1/2 cup cream and brandy.
18. Add reserved mushrooms & chopped parsley for garnish.
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