Thursday, May 28, 2015

Pals Cabin's Cream Of Mushroom Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins


  • Servings: 8
  • 64 ounces chicken stock
  • 1/2 lb fresh mushrooms, chopped, sauteed
  • 3 shallots, finely chopped
  • 1/2 cup butter
  • 1/2 cup flour
  • maggi seasoning, to taste
  • salt, to taste
  • pepper, to taste
  • 1/2 pint light cream
  • 1/2 pint heavy cream, whipped
  • paprika


  • 1 in a large stock pot, heat the chicken stock until it is well simmered. add the sauteed mushrooms and chopped shallots.
  • 2 in a smaller saucepan, make a roux by melting the butter and adding the four, stirring until well blended. cook the roux until it has the aroma of toasted almonds.
  • 3 pour the roux into the chicken stock to obtain a veloute of light consistency.
  • 4 season to taste with maggi, salt and pepper. add the light cream to the chicken stock and stir well.
  • 5 serve in a cup topped with a teaspoons of whipped cream and sprinkle with a touch of paprika.

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