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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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very flavorful and healthy, we serve it to models on photoshoots because it's the only thing they will eat and enjoy... Ingredients:
5 tablespoons butter, divided |
1 large carrot, chopped |
1 large onion, chopped |
2 celery ribs, chopped |
8 ounces fresh mushrooms, thinly sliced |
4 tablespoons all-purpose flour |
6 cups chicken stock |
2 tablespoons chopped fresh thyme |
1 tablespoon chopped fresh marjoram |
2 tablespoons whipping cream |
6 tablespoons dry white wine |
salt & freshly ground black pepper, to taste |
Directions:
1. In a large skillet, melt 2 tablespoons of the butter and cook the carrot, onion, and celery, covered, over medium-low heat for 15 to 25 minutes, until the vegetables soften. Set aside to cool.
2. In a small skillet, melt 1 tablespoon of the butter and saute the mushrooms briefly until they are cooked through and begin to yield some juice. This takes less than 5 minutes. Set the mushrooms aside.
3. In a blender, puree the carrot, onion, and celery. On a large skillet, melt the last 2 tablespoons of butter, stir in the flour, and cook this paste, stirring constantly, over low heat until the flour bubbles. Slowly whisk in the stock. Cook and stir over medium heat until hot and thickened, about 10 minutes. Stir in the thyme, marjoram, whipping cream, mushrooms, wine, and pureed vegetables until hot and bubbly, about five minutes. Salt and pepper to taste. Serve immediately.
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