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Recipes - Cream of mushroom soup Recipe

Recipe Name

Cream of mushroom soup

Submitted by

kateV

Recipe Description

Kate Vrijmoet's gourmet cream of mushroom soup.

Quantity	4	Quantity Unit	quarts	Servings
Prep Time (minutes)	90	Cook Time (minutes)	120	Ready In (minutes)	210

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Cream of mushroom soup

none
Ingredients
Amt.	Measure	Ingredient



3	ounces	black truffle
3	ounces	Mushrooms, portabella, raw
3	ounces	Mushrooms, portabella, raw
2	cups pieces	Mushrooms, assorted
1	cup pieces	Mushrooms, assorted
12	cups	chicken broth, organic free range, Pacific
2	cups	cream, half and half
6	tablespoons	cream cheese
3	stalks large (11"-12" long)	celery
1	leek	Leeks - coursely chopped
1/4	bulb	Fennel, thinly sliced
8	tablespoons	butter, no salt
2	teaspoons	salt
1	dash	white pepper
1/8	teaspoon	nutmeg, dash to taste
1	teaspoon chopped	Chives (Chopped)
1	medium (2-1/4" to 3-1/4" dia.)	potatoes cubed

Steps

Sequence	Step

1	saute sliced mushrooms in pan with butter, in batches so as not to crowd the mushrooms, while the fresh mushrooms are sauteing, in the soup pot, saute the leek, fennel, and celery until soft, add the chicken broth and the potato. add the dried mushrooms and the sauteed mushrooms. Add spices, cook and puree, add the cream and cream cheese, puree, serve with chives as garnish

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