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Cream Of Mushroom Soup I
Lecture note on classification of gymnosperms.
Recipe Summary Cream Of Mushroom Soup I
Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.Ingredients | Classification Of Soups Ppt
5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
Directions
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Info | Classification Of Soups Ppt
prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
TAG : Cream Of Mushroom Soup I
Soups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes, Cream of Mushroom Soup Recipes,
