Prep 20 mins
Cook 1 hr
I got this recipe from a local restaurant we go to, it is wonderful!!
- 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
- Chop mushrooms, leaving 6 tops intact.
- Add 1 Tbsp butter to pan; melt and add chopped onions and diced mushrooms.
- Sauté long enough to blend flavors.
- Add broth, 3 cups light cream, and bay leaf.
- Simmer for 30 minutes.
- Add wine, lemon juice, salt and pepper.
- Melt remaining 6 Tbsp.
- butter, add flour and make a light roux.
- Add roux to simmering soup while stirring constantly to avoid lumping.
- Simmer five minutes.
- Add heavy cream, freshly chopped parsley.
- Slice remaining 6 mushroom caps and sauté them slightly.
- Float a mushroom cap on top of each serving, together with freshly chopped parsley.
It is good.
I didn't have procini's so I used all white buttom mushrooms and it still turned out great! I didn't have any cream so I used all skim milk and just increased the flour in the roux and added a little butter with the milk. Also used 2 bay leaves as suggested by other reviewers and added the lemon juice after sauteing the mushrooms to avoid curdling. This will be my new mushroom soup recipe. Will definitely make again!
Fantastic recipe. We've eaten it on it's own, but also used it in our not-canned green bean casserole for Thanksgiving this year and will never used canned again. I did use whole milk for the light cream and enjoyed it just the same. Thanks for posting!