Sent to us by Gary, North Carolina
Winter is coming soon and you will definitely want to eat something that will keep you nice and warm.
I found this recipe on a website when I was attending the Culinary Institute of America and have tweaked it a little bit to my liking.
Since making it, I can't stop, it is just pure delicious! Enjoy!
7 T Butter (unsalted)
9 cups Chopped mushrooms (about 1 1/4 pounds)
Note: Try many varieties of mushrooms for a tastier soup!
1 cup Finely chopped celery
1 1/4 cups Thinly sliced leek (white part only)
1/2 cup All-purpose flour
5 cups Chicken broth or vegetable broth
2 Fresh thyme sprig
1 cup Sliced mushrooms
1/2 cup Heavy cream, heated or half and half
Fresh lemon juice, as needed
Salt to taste
Freshly ground white pepper, as needed
- Melt 6 tablespoons of butter in a soup pot over medium heat.
- Add the chopped mushrooms, celery, and leek.
- Cook, stirring frequently, until softened, 6 to 8 minutes.
- Add the flour and cook, stirring constantly, for 3 to 4 minutes.
- Gradually whisk in the broth.
- Add the thyme sprig, bring to a simmer, and cook for 30 minutes.
- Meanwhile, melt the remaining butter in a skillet.
- Add the sliced mushrooms and sauté until cooked through, about 5 minutes.
- Remove from the heat and reserve.
- Remove and discard the thyme.
- Puree the soup, and then strain through cheesecloth or a fine sieve.
- Return the soup to the soup pot and place over low heat.
- Add the heavy cream and season to taste with the lemon juice, salt, and pepper.
- Heat the soup, but do not boil.
- Serve in heated bowls, garnished with the reserved cooked mushrooms.
1/4 cup Small diced peeled red pepper, sautéed until tender
1/4 cup Leeks sautéed until tender
1/4 cup Sliced mushrooms sautéed until tender