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Cream of Mushroom Soup
Nb persons: 6
Yield: 1 cup
|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|
|6 cups||mushrooms, sliced|
|1/2 tsp.||ground pepper|
|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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