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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