Mushroom Soup - Puréed
Ready In: 1 hr 5 mins
Serves: 10
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
- In a food processor or blender, mince carrots, onions and celery.
- Add some chicken broth to help processing.
- In a heavy bottom cooking pot, add butter, minced carrot/onion/celery mixture and sauté for 4 minutes on medium-high heat.
- Mince all 3 mushrooms in a food processor or blender.
- Add some chicken broth to help processing.
- Add the processed mushrooms to the cooking pot.
- Add remainder of the chicken broth, tarragon, salt and pepper and bring to boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally; DO NOT BURN.
- Add water, chicken soup base, whipping cream and bring just to boil.
- In a small mixing bowl, mix together flour and milk until smooth.
- Add flour mixture to soup and whisk until well blended.
- Bring soup back to boil, stirring constantly.
- Reduce heat and simmer for 30 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
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