Cream Of Mushroom Soup Recipe
How about one awesome recipe suggestion to attempt today? This Cream Of Mushroom Soup is too good to be passed up, so make a special note of it. The goodness of Vegetable makes Cream Of Mushroom Soup a healthy treat. Even though Cream Of Mushroom Soup is a Side Dish I relish it any time of the day. If you love this Cream Of Mushroom Soup recipe, do share it with your friends.
Ingredients
CHICKEN BROTH
3 pounds chicken backs and necks
2 quarts water
4 stalks of celery, chopped
6 carrots, chopped
1 yellow onion, peeled and chopped
1 ounce dried European mushrooms
1 1/2 cups water
1 pound white mushrooms, sliced
2 tablespoons butter or peanut oil
Roux of 4 tablespoons flour and 4 tablespoons oil or butter
3 cups cream or milk or Half and Half
2 teaspoons chervil
1/2 cup dry sherry
Salt and pepper to taste
Sugar (optional)
Directions
Bring all the broth ingredients to a simmer, and then cook for 2 hours.
Add water during the cooking time in order to keep it up to proper level.
Drain, and refrigerate.
Remove the fat.
Soak the dried mushrooms in 1 1/2 cups water for 1 hour.
Drain, and add the water to the chicken broth.
Chop the mushrooms fairly fine, and sauti for 5 minutes in a little oil.
Saute the white mushrooms in 2 tablespoons butter or oil.
When they are tender but not discolored (do not overcook), remove them from the heat.
Bring the broth to a boil.
Add the dried mushrooms.
Prepare the roux by lightly pouring the flour in the butter or oil.
Remove the stockpot from the burner, and stir in the roux.
Return the stockpot to the heat, and stir until slightly thickened.
Add the white mushrooms, and simmer for 10 minutes.
Add the cream or milk or Half and Half, chervil, sherry, salt, pepper, and sugar if you wish.
Add water during the cooking time in order to keep it up to proper level.
Drain, and refrigerate.
Remove the fat.
Soak the dried mushrooms in 1 1/2 cups water for 1 hour.
Drain, and add the water to the chicken broth.
Chop the mushrooms fairly fine, and sauti for 5 minutes in a little oil.
Saute the white mushrooms in 2 tablespoons butter or oil.
When they are tender but not discolored (do not overcook), remove them from the heat.
Bring the broth to a boil.
Add the dried mushrooms.
Prepare the roux by lightly pouring the flour in the butter or oil.
Remove the stockpot from the burner, and stir in the roux.
Return the stockpot to the heat, and stir until slightly thickened.
Add the white mushrooms, and simmer for 10 minutes.
Add the cream or milk or Half and Half, chervil, sherry, salt, pepper, and sugar if you wish.
