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12 oz Mushrooms (sliced)
16 oz Cream
1 oz Brandy
24 oz Chicken stock (strong)
2/3 C Flour
1 cube Butter
Salt & Pepper to taste
1 tsp Sugar
1/2 C Onion (diced)
4 oz Walnut pieces
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1. Mix flour with chicken stock in a large sauce pan. Bring to a
simmer and cook until volume is reduced in half.
2. Saute' mushrooms and onions untill transluscent in medium
sized saute' pan. Process 1/3 of mushroom onion mixture in a
food processor, add back to mushroom pan with brandy, sugar,
and cream; bring to a simmer, combine with chicken stock
mixture, adjust salt and pepper.
3. If soup is too thin, mix a little flour into a couple ounces
of water, add to soup until you get the consistency you want.
4. Sprinkle walnuts on a baking sheet, mist with water and
sprinkle with sugar and salt. Toast in oven at 325 until brown.
5. Ladle soup into bowls and sprinkle with walnuts for serving.
Results will be good if you follow the directions and don't make any substitutions.
16 oz Cream
1 oz Brandy
24 oz Chicken stock (strong)
2/3 C Flour
1 cube Butter
Salt & Pepper to taste
1 tsp Sugar
1/2 C Onion (diced)
4 oz Walnut pieces
- - - - - - - - - - - - - -
1. Mix flour with chicken stock in a large sauce pan. Bring to a
simmer and cook until volume is reduced in half.
2. Saute' mushrooms and onions untill transluscent in medium
sized saute' pan. Process 1/3 of mushroom onion mixture in a
food processor, add back to mushroom pan with brandy, sugar,
and cream; bring to a simmer, combine with chicken stock
mixture, adjust salt and pepper.
3. If soup is too thin, mix a little flour into a couple ounces
of water, add to soup until you get the consistency you want.
4. Sprinkle walnuts on a baking sheet, mist with water and
sprinkle with sugar and salt. Toast in oven at 325 until brown.
5. Ladle soup into bowls and sprinkle with walnuts for serving.
Results will be good if you follow the directions and don't make any substitutions.