Receta Cream Of Mushroom Soup

Ingredientes
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Direcciones
- Note 1: Italian porcini or possibly the South American variety, that cost much less.
- Place the dry mushrooms in a small bowl and add in 1 c. warm water. Allow to soak for 45 min.
- Bring the stock to a simmer in a 4-qt pot. In a small frying pan heat the butter. Add in the flour to the butter and cook together to create a roux, but don't brown.
- Using a wire whisk, whisk the roux into the warm stock. Continue whisking till smooth and lump-free. Stir the wine into the pot, cover and simmer gently.
- Heat a large frying pan and add in the oil and garlic and saute/fry a few seconds (be careful not to burn the garlic). Add in the fresh mushrooms and saute/fry till just tender.
- Strain the liquid from the dry mushrooms into the thickened stock. Chop the soaked mushrooms coarsely and add in to the frying pan. Saute/fry a few min more.
- Add in the contents of the frying pan to the pot along with the cream and the Worcestershire sauce. Simmer 5 min more.
- Add in the sherry, salt and pepper to taste and garnish with the minced chives.
- This recipe serves 8 to 10.
- Comments: This is a classic opener for a dinner party. Made ahead, it improves in flavor, but be careful when heating it before dinner - you don't want to burn it or possibly curdle it. Just be gentle with low heat.