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Categories:
olive oil fresh mushrooms celery chicken stock milk flour white wine light cream butter onion clove garlic salt cold water nutmeg parsley
Viewed: 35 - Published at: 9 years agoIngredients
- 2 Tbsp. olive oil
- 1 lb. fresh mushrooms, sliced thin
- 1 stalk celery, diced
- 5 c. chicken stock
- 2 c. whole milk
- 2 Tbsp. flour
- 2 Tbsp. white wine
- 1/2 c. light cream
- 2 Tbsp. butter
- 1 onion, chopped
- 1 clove garlic, mashed
- 4 drops Tabasco
- salt and pepper to taste
- 2 Tbsp. cold water
- nutmeg
- parsley
Method
- In a large saucepan
- heat
- oil and
- butter.
- Add mushrooms, onion, celery and garlic; saute 5 minutes. Add chicken stock; bring to a boil
- and
- simmer
- 10 minutes.
- Add Tabasco, milk, salt and pepper to
- taste.
- Blend
- flour with cold water and wine (optional).
- Stir into soup until smooth and slightly thickened. Sprinkle
- with
- nutmeg;
- add
- cream.
- Serve
- soup sprinkled with chopped parsley.
- Makes 8 servings.
