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Okay I can not remember who posted a link to this recipe a while back but it looked good at the time and I saved it for a nice winter day like today. Here are the ingredients needed:
3 oz. onion cut in 1/4 inch dice (about 1 medium sized onion)
1/2 stalk celery cut in 1/4 inch dice
1/2 large leek, clean well and cut just the white part into a 1/4 inch dice
4 oz. clarified butter
3 1/2 oz. flour
2 qt. chicken stock
1/2 bay leaf
salt, white pepper and nutmeg to taste (start small)
8 oz. fresh mushrooms, sliced thinly (or 3-4 oz. dried mushrooms) I used 16oz which I am glad I did! I used baby bellas.
1 c. half and half or heavy cream
Directions with pics:
"Sweat" the onion, celery and leak in butter till it is clear and the water is evaporated from the vegetables.
Add flour and cook till it turns light tan in color and then set aside.
In a large pot, warm up the chicken stock, bay leaf, salt, white pepper and nutmeg.
Add the vegetable and flour mixture and bring to the boil.
Reduce heat and simmer for 40-60 minutes till thick (if soup gets too thick and a little more stock).
"Sweat" the mushrooms in a small amount of clarified butter till almost dry.
Strain the soup pot. Add the mushrooms to the broth and simmer for 10 minutes.
Warm the cream and add to the soup.
I figured a nice garlic cheesy bread would go well with this. So I took a nice French loaf cut in half added some garlic butter and toasted on broil.
Once nice and golden I added some shredded Mozz. And a sprinkle of smitty’s to spice things up a bit.
And for it all plated up.
This is a great soup. Nice and earthy and nutty! If you are a mushroom fan, then this needs to be a must do. This was fantastic and truly enjoyed! Thanks for viewing and have a great night!!
3 oz. onion cut in 1/4 inch dice (about 1 medium sized onion)
1/2 stalk celery cut in 1/4 inch dice
1/2 large leek, clean well and cut just the white part into a 1/4 inch dice
4 oz. clarified butter
3 1/2 oz. flour
2 qt. chicken stock
1/2 bay leaf
salt, white pepper and nutmeg to taste (start small)
8 oz. fresh mushrooms, sliced thinly (or 3-4 oz. dried mushrooms) I used 16oz which I am glad I did! I used baby bellas.
1 c. half and half or heavy cream
Directions with pics:
"Sweat" the onion, celery and leak in butter till it is clear and the water is evaporated from the vegetables.
Add flour and cook till it turns light tan in color and then set aside.
In a large pot, warm up the chicken stock, bay leaf, salt, white pepper and nutmeg.
Add the vegetable and flour mixture and bring to the boil.
Reduce heat and simmer for 40-60 minutes till thick (if soup gets too thick and a little more stock).
"Sweat" the mushrooms in a small amount of clarified butter till almost dry.
Strain the soup pot. Add the mushrooms to the broth and simmer for 10 minutes.
Warm the cream and add to the soup.
I figured a nice garlic cheesy bread would go well with this. So I took a nice French loaf cut in half added some garlic butter and toasted on broil.
Once nice and golden I added some shredded Mozz. And a sprinkle of smitty’s to spice things up a bit.
And for it all plated up.
This is a great soup. Nice and earthy and nutty! If you are a mushroom fan, then this needs to be a must do. This was fantastic and truly enjoyed! Thanks for viewing and have a great night!!
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