Cream of Mushroom Soup
Serving Size: 4
Preparation Time: 0:30
- 1 small onion—diced
- 1/2 cup celery—diced
- 1 leek white part—washed
- 1 cup mushroom stems—washed and chopped
- 3 tbs. flour
- 1-1/2 cups milk
- 2 cups chicken stock
- salt and white pepper—to taste
- 1/2 cup cream light—optional
- mushroom caps—sliced thin raw
- Melt butter in a heavy pot.
- Peel and dice or chop the mirepoix veg and mushroom stems from
a 10 oz pkg. Do the mushroom stems when all else is ready. Work
quickly so the stems don't brown. Button mushrooms are best, if you
want a very white soup. Save the caps for final garnish.
- Cook slowly to sweat the vegetables. When they are soft, add
flour and stir.
- Add the liquid, bring to a boil while stirring, simmer 10
- purée. Season to taste.
- Add the cream and mushroom caps, scrubbed and sliced as thin as
you can to the finished soup at the last minute and simmer only
until the slices are well heated.
Important Note: For Veloute Agnes Sorell, 2 oz of sliced
chicken breast and two ounces of smoked beef tongue (or ham if you
prefer) in julienne may be added with the mushrooms. I see no need
(in these times) for a further thickening with a liaison of yolks,
as Escoffier prescribes.
Notes: Slicing the caps of the mushrooms and
cooking them in the finished soup at the last minute before serving
Steve's #20 Recipes:
About Making Soups
- Cream of White Mirepoix Soup
- Cream of Mushroom Soup
- Cream of Asparagus Soup
- Cream of Cauliflower and Pea
- Cream of Potato and Leek
- Bean and Bacon Soup
- Purée of Peas with Ham
- Purée of Lentil Soup with Smoked Sausage
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007