Cream of Mushroom Soup
Nb persons: 6
Yield: 1 cup
Preparation time:
Total time:
Source:
2 Tbs. | butter |
1/4 cup | celery, chopped |
1/2 cup | leeks, chopped |
1/2 cup | onion, chopped |
1/2 cup | fennel, chopped |
2 cans | chicken broth, 13 3/4 oz. or 14 1/2 oz. each |
1/2 cup | water |
6 cups | mushrooms, sliced |
1/2 tsp. | ground pepper |
1/4 tsp. | salt |
1 Tbs. | butter |
1/4 cup | cream |
1 tsp. | lemon juice |
2 tsp. | Pernod, anise-flavored liqueur. |
Heat 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup chopped celery, 1/2 cup chopped leeks, 1/2 cup chopped onion and 1/2 cup chopped fennel; cook 4 minutes. Add 2 cans (13 3/4 oz or 14 1/2 oz. each) chicken broth and 1/2 cup water; bring to a boil. Add 6 cups sliced mushrooms, 1/2 teaspoon freshly ground pepper, and 1/4 teaspoon salt. Reduce heat to low. Cover and simmer 15 minutes. Puree soup in blender until smooth. Return to saucepan and bring to a boil; remove from heat. Whisk in 1 tablespoon butter, 1/4 cup cream, 1 teaspoon fresh lemon juice and 2 teaspoons Pernod (anise-flavored liqueur). Serve with toasted bread cubes and chopped fresh parsely. Makes 6 cups. |
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