Recipe Name Cream of mushroom soup Submitted by kateV Recipe Description Kate Vrijmoet's gourmet cream of mushroom soup. Quantity 4 Quantity Unit quarts Prep Time (minutes) 90 Cook Time (minutes) 120 Ready In (minutes) 210

Cream of mushroom soup none Ingredients Amount 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