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| Mushroom Soup 2 Recipe |
Category: Stews
Rating:
N/A
Servings: 8
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Ingredients
4 tablespoon butter; unsaled
2 cup shiitake mushrooms; coarsely chopped
2 cup crimini mushrooms; coarsely chopped
2 cup button mushrooms; coarsely chopped
1 cup leek white part only; chopped
1 cup kale; chopped
2 cup wild rice; cooked
2 cloves garlic; minced
2 cup chicken broth
2 cup half and half
2 tablespoon chives fresh optional; chopped
2 tablespoon parsley fresh optional; chopped
1 salt and white pepper to taste
4 tablespoon all-purpose flour
Cooking Directions:
Saute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes). Add garlic and wild rice. Saute until you start to smell the garlic cooking. Add the flour, thoroughly stirring it into the mushroom mixture. This combination of butter and flour is called a roux (roo). The mixture will become thick and lumpy. Don't be alarmed. Just keep stirring and cooking to remove the starchy taste from the flour. This will take about 3 minutes. Slowly add the chicken stock and half-and-half. Use a whip to blend the liquids and ensure a smooth, creamy texture. As it heats, the roux thickens the soup. When the soup is smooth and hot, add the chives and parsley. Season with salt and pepper to taste. For an even richer soup, stir in 1 Tbsp. of butter. Recipe By : Cuisine Magazine
soups&,stews
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