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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This mushroom soup is nice and creamy and tastes so good. Not sure where I found this recipe. Ingredients:
1 large carrot, peeled |
1 medium onion |
3 stalks celery |
3 tablespoons butter |
4 cups chicken broth (32 fl.oz.) |
2 lbs button mushrooms, washed |
1/2 lb shiitake mushroom, washed |
1/2 lb oyster mushroom, washed |
2 tablespoons finely chopped fresh tarragon |
1 teaspoon salt |
1 teaspoon white pepper |
2 cups water |
3 tablespoons chicken soup base |
2 cups whipping cream |
2 tablespoons all-purpose flour |
4 tablespoons whole milk, homogenized |
Directions:
1. In a food processor or blender, mince carrots, onions and celery.
2. Add some chicken broth to help processing.
3. In a heavy bottom cooking pot, add butter, minced carrot/onion/celery mixture and sauté for 4 minutes on medium-high heat.
4. Mince all 3 mushrooms in a food processor or blender.
5. Add some chicken broth to help processing.
6. Add the processed mushrooms to the cooking pot.
7. Add remainder of the chicken broth, tarragon, salt and pepper and bring to boil.
8. Reduce heat and simmer for 15 minutes, stirring occasionally; DO NOT BURN.
9. Add water, chicken soup base, whipping cream and bring just to boil.
10. In a small mixing bowl, mix together flour and milk until smooth.
11. Add flour mixture to soup and whisk until well blended.
12. Bring soup back to boil, stirring constantly.
13. Reduce heat and simmer for 30 minutes.
14. Adjust seasonings to taste.
15. Serve soup hot.
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