Billy Weaver’s Cream of Mushroom Soup

(from kylerhea’s recipe box)

Source: frisatsun.com (from RecipeThing user largomason)

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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