Cream-Of-Mushroom Soup
photo by mersaydees
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1 lb portabella mushrooms or 1 lb oyster mushroom
- 1⁄4 cup butter
- 2 tablespoons flour
- 1 quart chicken stock
- 1 quart heavy cream
- cognac, to taste
- salt, to taste
- white pepper, to taste
directions
- Chop the mushrooms into a fine dice.
- Place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off.
- Sprinkle with flour over the mushroom mixture.
- Stir while cooking for a few minutes, then add the chicken stock and mix well.
- Allow the mixture to reduce over a medium flame to half its original volume (about 30 minutes).
- Refrigerate until just before dinner.
- Before serving, heat mixture while adding the heavy cream.
- Add cognac and salt and white pepper to taste.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!