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8 Lbs. Fresh White (or wild) Mushrooms
2 Qt Heavy Cream
Roux (flour and butter), as required
4 Gallons Chicken Stock
2 Lbs. Sliced Mushrooms for garnish
2 Cups Sherry
4 Cups Dry White Wine
1 Cup Fresh Chopped Parsely
1 Cup Chopped Shallots
1 oz. Fresh Garlic Salt and Pepper
1. Clean and slice the 8 Lbs of fresh mushrooms.
2. Chop the shallots and garlic. Saute them in a large pot.
3. Add the sliced mushrooms to the pot and saute for about 10 minutes.
4. Add the white wine and chicken stock to the pot. Let it reduce on medium heat for 1/2 hour.
5. Use a hand blender to "cream" (or puree) the mixture in the pot.
6. Add the roux to pot until the soup is a light, creamy consistency.
7. Strain the soup through a "China Cap" strainer. Return soup to
cooking pot.
8. Add the 2 Lbs. sliced mushrooms to the soup.
9. Add the heavy cream. Let it cook on low heat down to
desired consistency.
10. Remove from heat.
11. Before serving, swirl in a little butter.
12. In the soup cup before serving, sprinkle on a little chopped parsley
and afew drops of sherry in each cup.
2 Qt Heavy Cream
Roux (flour and butter), as required
4 Gallons Chicken Stock
2 Lbs. Sliced Mushrooms for garnish
2 Cups Sherry
4 Cups Dry White Wine
1 Cup Fresh Chopped Parsely
1 Cup Chopped Shallots
1 oz. Fresh Garlic Salt and Pepper
1. Clean and slice the 8 Lbs of fresh mushrooms.
2. Chop the shallots and garlic. Saute them in a large pot.
3. Add the sliced mushrooms to the pot and saute for about 10 minutes.
4. Add the white wine and chicken stock to the pot. Let it reduce on medium heat for 1/2 hour.
5. Use a hand blender to "cream" (or puree) the mixture in the pot.
6. Add the roux to pot until the soup is a light, creamy consistency.
7. Strain the soup through a "China Cap" strainer. Return soup to
cooking pot.
8. Add the 2 Lbs. sliced mushrooms to the soup.
9. Add the heavy cream. Let it cook on low heat down to
desired consistency.
10. Remove from heat.
11. Before serving, swirl in a little butter.
12. In the soup cup before serving, sprinkle on a little chopped parsley
and afew drops of sherry in each cup.