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 peopleCategories: 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
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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.
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Allow the mixture to reduce over a medium flame to half its original volume (about 1/2 hour). Refrigerate until just before dinner.
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Before serving, heat mixture while adding the heavy cream. Add cognac and salt & white pepper to taste