Cream of Mushroom Soup Recipe
Hey, its weekend! It's time for some Cream Of Mushroom Soup once more! This compelling Cream Of Mushroom Soup is the Appetizer of choice for a winning meal. Whether you are an amateur cook or a professional chef, I recommend the Cream Of Mushroom Soup for the sheer joy of cooking it.
Ingredients
2 cups (1/2 lb) mushrooms 4 cups well-flavored chicken stock 1 tablespoon arrowroot (mixed to a paste with 1 tablespoon, stock) 3/4 cup heavy cream 1 tablespoon chopped chives (for garnish)
Directions
Method Wipe mushrooms with a damp cloth.
Pur£e them in a blender or work them through a food mill.
Then heat the stock, add mushroom puree, bring to a boil and simmer 2-3 minutes.
Stir in the arrowroot paste and bring just to a boil.
The soup should have the consistency of cream.
Watchpoint: if the soup is not thick enough, add a little more arrowroot paste.
Lightly whip cream until it holds a soft shape; stir into soup before chilling.
Garnish with chopped chives.
This soup may also be served hot.
Pur£e them in a blender or work them through a food mill.
Then heat the stock, add mushroom puree, bring to a boil and simmer 2-3 minutes.
Stir in the arrowroot paste and bring just to a boil.
The soup should have the consistency of cream.
Watchpoint: if the soup is not thick enough, add a little more arrowroot paste.
Lightly whip cream until it holds a soft shape; stir into soup before chilling.
Garnish with chopped chives.
This soup may also be served hot.
