Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cream of Mushroom Soup

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Cream of Mushroom Soup Empty Cream of Mushroom Soup

    Post by Lobo Tue 26 Jan 2016, 10:57 pm

    Cream of Mushroom Soup Img82l
    Cream of Mushroom Soup
    Cream of Mushroom Soup Translucent
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    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 8
    Dried porcini mushrooms lend depth of flavor to this soup, which is perfect for a cool autumn day. The mushrooms are first reconstituted, or rehydrated, in chicken stock. The soaking liquid is strained and added to the soup base to enhance the taste.






    • 216

    Ingredients:


    • 6 cups chicken stock
    • 2 oz. dried porcini mushrooms
    • 4 Tbs. (1/2 stick) unsalted butter
    • 3 Tbs. minced shallot
    • 1 1/2 lb. white button mushrooms, brushed clean
        and coarsely chopped
    • 1/4 cup Madeira wine (optional)
    • 2 Tbs. all-purpose flour
    • 1/2 cup heavy cream, plus 1/4 cup for drizzling
        (optional)
    • Salt and freshly ground pepper, to taste
    • Deep-fried sage leaves for garnish (optional)

    Cream of Mushroom Soup Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    In a small saucepan over medium-high heat, warm 2 cups of the stock. Add the porcini, remove from the heat and let stand for about 20 minutes. Using a slotted spoon, transfer the porcini to a cutting board and coarsely chop. Line a fine-mesh sieve with a double layer of cheesecloth. Strain the soaking liquid and set aside.

    In a stockpot over medium heat, melt the butter. Add the shallot and sauté until soft, about 5 minutes. Add the porcini and button mushrooms and cook, stirring, until most of the liquid has evaporated, 5 to 7 minutes. Add the Madeira and cook until the liquid has evaporated, about 2 minutes. Sprinkle with the flour and stir to coat. Stir in the mushroom soaking liquid and the remaining 4 cups stock. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes.

    Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Stir in the 1/2 cup cream and season with salt and pepper. Ladle the soup into warmed bowls. Garnish with fried sage leaves or drizzle with cream. Serve immediately. Serves 6 to 8.
    Williams-Sonoma Kitchen.

      Current date/time is Fri 29 Mar 2024, 3:02 am