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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Cream of Mushroom Soup

Share
avatar
Lobo
Moderator
Moderator

Posts : 25856
Thanked : 1248
Join date : 2013-01-12

Cream of Mushroom Soup

Post by Lobo on Mon 08 Feb 2016, 8:32 pm


Cream of Mushroom Soup

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 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)


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 Sun 23 Jul 2017, 11:38 pm