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Categories:
butter butter onion mushrooms flour chicken stock heavy cream salt fresh chives lemon-infused olive oil
Viewed: 43 - Published at: 3 years agoIngredients
- 6 tablespoons butter (to saute)
- 3 tablespoons butter (to finish)
- 1 large onion, chopped
- 1 leek, cleaned and chopped
- 32 ounces wild mushrooms (Mixture of ( Shitake, Crimini, Baby Bella, Button,, and Portabella)
- 4 tablespoons flour
- 3 1/2 cups chicken stock
- 1 cup heavy cream
- 1 cup half-and-half
- salt and pepper, to taste
- 4 teaspoons fresh chives, chopped (optional)
- 4 teaspoons lemon-infused olive oil (optional)
Method
- In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
- Add flour and cook until tan and nutty smelling.
- Add chicken stock; simmer for 1 hour on low heat.
- If desired, reserve 1 scoop of mushrooms to garnish soup with.
- Puree soup in a blender and return to soup pot. An immersion blender can be used to puree the soup in the soup pot itself.
- Add cream, half and half and the remaining 3 tablespoons butter to finish.
- Add fresh salt and pepper to taste.
- Stir well and heat thoroughly.
- Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).
