Bobo Bonobo® <CLASSACT@BRICK.NET> wrote in news:1190465731.663440.153230
@r29g2000hsg.googlegroups.com:

> On Sep 22, 5:39 am, hc <holliewo...@gmail.com> wrote:
>> On Sep 22, 3:49 am, hermit <her...@coaxpa.com> wrote:
>>
>> > Anyone have a recipe for homemade mushroom soup they'd like to
share?
>>
>> > Thanks,
>>
>> > Rich
>>
>> I got one I make, it's simple and but it's good.
>>
>> Onions, chopped fine
>> A bit of flour
>> A couple of cups of Half & Half
>> Fresh Mushrooms, just sliced
>> Little bit of butter
>>
>> Saute your onions in butter, after the onions turn clear, add about a
>> tablespoon of flour and cook it another minute. In another pan,
>> slowly boil a couple of cups of Half & Half. Then add your onion
>> flour mixture. Keep stirring, then add your mushrooms. Garnish with
>> a dash of Paprika.
>
> And then individuals salt their own bowls at the table, right? I'd
> also apply some black pepper to my bowl.
>
>


MUSHROOM SOUP

Makes 4 servings.

6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
2 ounces/56 ml high-quality sherry

Method
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium
heat and add the onion. Cook until the onion is soft and translucent,
then add the mushrooms and the remaining butter. Let the mixture sweat
for about 8 minutes, taking care that the onion doesn't take on any brown
color. Stir in the chicken stock and the parsley and bring to a boil.
Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a
few minutes, then transfer to the blender and carefully blend at high
speed until smooth. Do I have to remind you to do this in stages, with
the blender's lid firmly held down, and with the weight of your body
keeping that thing from flying off and allowing boiling hot mushroom
purée to erupt all over your kitchen?

When blended, return the mix to the pot, season with salt and pepper, and
bring up to a simmer again. Add the sherry, mix well, and serve
immediately.

Improvisation
To astound your guests with a Wild Mushroom Soup, simply replace some of
those button mushrooms with a few dried cèpes or morels, which have been
soaked until soft, drained, and squeezed. Not too many; the dried
mushrooms will have a much stronger taste, and you don't want to
overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh
chanterelle or morel for each portion, and then slice into a cute fan and
float on top in each bowl.

tastes better the next day...never mind the blender part...use a wand
blender in the pot instead...less mess and less clean up.

Also I add a pinch of crushed red pepper.

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