Cream of Mushroom Soup - CD Recipes - CookingDistrict.com
Cooking District Recipes

Cream of Mushroom Soup

Photo by su-lin
Creamed Soup
Categories: Soups, Vegetables
Yield:
6 qt
Prep Time:
1.5 hours
Portion Size:
8 oz
Portions:
24
Photo by su-lin
Step 1
12 oz Butter
12 oz Onions, chopped
1.5 lb Mushrooms Chopped
9 oz Flour
6 piece Thyme-fresh sprigs
2 oz Garlic Cloves chopped
8 oz Dry Sherry
Heat butter in a sauce pot over a moderate heat.

Add the mushrooms and onions, garlic and thyme and sweat without letting them brown. Add the flour and stir to make a roux. Cook the roux without letting it brown. Add sherry.
Step 2
4.5 qt Chicken Stock
Gradually beat in the stock. Bring to a boil whisking gradually as it thickens. Allow to simmer until mushrooms are tender. Skim frequently. Pass soup through a food mill to puree it. Pass the soup through a china cap.
Step 3
3 pts Hot Milk
Salt and White pepper to taste
Add enough hot milk to bring it to proper consistency. Heat the soup, do not bring to boil. Season to taste
Step 4
3 cup Heavy cream
6 oz Mushrooms
At service time add the cream and sauteed mushroom garnish.
Nutritional Analysis
Calories300 
Protein5g
20
7%
Carbs14g
56
19%
Fat25g
225
75%
Cholesterol85mg 
Sodium170mg 
Information is on a per portion basis.
Notes

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