Mushroom Soup à la The Grape
Ingredients
- 2.5 Pounds Button Mushrooms Washed and Chopped*
- 1 Large, White Onion Small Dice
- 2 Cloves Garlic Crushed and Minced
- 1 Bay Leaf, Dry
- Sprig Thyme, Fresh
- 1/4 Cup Dry Sherry (Optional)**
- 1/2 Pound Butter Unsalted
- 1 Cup All-Purpose Flour
- 3 Quarts Beef Broth or Stock
- 2 Cups Heavy Cream
- 1/2 teaspoon Nutmeg ground
- To Taste Salt & Pepper
Instructions
1. In a heavy bottomed 6-8qt stock
or soup pot, melt the butter over medium low heat.
2. Add the onion, garlic, bay leaf
and thyme, and cook until translucent.
3. Add the chopped mushrooms and
cook until most of the water comes out of them. Add the sherry, if using, and
reduce by 1/2.
4. Add the flour and stir well to
avoid lumps (if you do get some, it's okay- they can be pureed out later).
Slowly whisk in the broth or stock and bring to a simmer over medium high heat.
You must continue to stir the soup at this point, or the bottom may scorch.
5. When the soup comes to a boil,
reduce the heat to low and simmer for 20 minutes uncovered, stirring
occasionally. Finish by adding the heavy cream and nutmeg, and add salt and
pepper to taste.
6. Remove the thyme and bay leaf,
and puree the soup either in a blender, or with a hand held blender.
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