Billy Weaver’s Cream of Mushroom Soup

(from kylerhea’s recipe box)

“Don’t worry if the mushrooms are not “brand new fresh” – all the better. Mushrooms that have browned slightly add color and taste to the soup."

Source: Friday Saturday Sunday website

Serves 6 people

Categories: dairy, mushrooms, soups

Ingredients

  • 1 lb. Kennett Square "cream" mushrooms
  • 1/2 stick of butter
  • 2 tbsp. flour
  • 1 qt. chicken stock
  • 1 qt. heavy cream
  • cognac to taste
  • salt & white pepper to taste

Directions

  1. Chop the mushrooms into a fine dice. Place in a large sauce pot with the butter and saute until most of the liquid in the mushrooms is “cooked off”. Sprinkle the flour over the mushroom mixture. Stir while cooking for a few minutes, then add the chicken stock and mix well.

  2. Allow the mixture to reduce over a medium flame to half its original volume (about 1/2 hour). Refrigerate until just before dinner.

  3. Before serving, heat mixture while adding the heavy cream. Add cognac and salt & white pepper to taste

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