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Receta Cream Of Mushroom Soup
by Global Cookbook

Cream Of Mushroom Soup
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  Raciónes: 8

Ingredientes

  • 1 ounce Dry mushrooms see * Note 1
  • 1 c. Warm water
  • 2 quart Basic Chicken Stock see * Note 2 (or possibly use canned chicken stock)
  • 3/4 c. Butter
  • 3/4 c. All-purpose flour
  • 1/2 c. Dry white wine
  • 2 Tbsp. Extra virgin olive oil
  • 3 x Garlic cloves peeled and crushed
  • 1 lb Fresh mushrooms sliced
  • 1 c. Heavy cream
  • 1/2 tsp Worcestershire sauce
  • 2 Tbsp. Dry sherry Salt to taste Freshly-grnd black pepper to taste Fresh minced chives

Direcciones

  1. Note 1: Italian porcini or possibly the South American variety, that cost much less.
  2. Place the dry mushrooms in a small bowl and add in 1 c. warm water. Allow to soak for 45 min.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add in the contents of the frying pan to the pot along with the cream and the Worcestershire sauce. Simmer 5 min more.
  8. Add in the sherry, salt and pepper to taste and garnish with the minced chives.
  9. This recipe serves 8 to 10.
  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.