Cream-Of-Mushroom Soup

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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