Cream of Mushroom Soup from Bev Bennett
Shiitake mushrooms, which have a meaty andsucculent texture, and oyster mushrooms that have a delicate herbal taste aredelicious in this soup. Serve this soup with the Asian Greens and Radish Saladin Chapter 5 and a crusty French bread.
Ingrediënten
- 2 tablespoons butter
- 4 cups of coarsely chopped mushrooms
- 1 celery stalk trimmed and chopped
- 2 tablespoons flour
- 2 tablespoons brandy or dry sherry optional
- ¼ cup half-and-half
- 2 cups chicken broth
- 2 tablespoons minced scallions
- 1 teaspoon minced fresh dill
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructies
- Melt 1 tablespoon of the butter in a medium-size pot and set the remaining butter aside.
- Add the mushrooms and celery and cook for 10 minutes over medium heat or until the celery is tender.
- Add the remaining tablespoon of butter and melt.
- Sprinkle on the flour and cook, stirring constantly, for 1 minute or until the butter and flour form a paste.
- Add the brandy (if desired) and stir in.
- Pour in the half-and-half and the broth.
- Simmer the soup for 5 minutes or until it is smooth.
- Stir in the scallions, dill, salt, and pepper and simmer another minute.
Notes / Tips / Wine Advice:
Vary It!
For an elegant yet fast presentation sure to be a hit when you’re entertaining, pour the soup into 4 small ovenproof bowls. Thaw a sheet of frozen puff pastry and cut out four circles, each the diameter of the top of the soup bowls. Place a circle of puff pastry over each bowl and make 2 to 3 slashes for steam to escape. Place the bowls on a cookie sheet and bake in a preheated 400-degree oven for 10 minutes or until the puff pastry is golden brown.--------------------------------------------------------------------------------------------------
