Mushroom Soup - Puréed

Name: Mushroom Soup - Puréed
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10 serving(s)
Ingredients: 1 large carrot, peeled; 1 medium onion; 3 stalks celery; 3 tablespoons butter; 4 cups chicken broth (32 fl.oz.); 2 lbs button mushrooms, washed; 1/2 lb shiitake mushroom, washed; 1/2 lb oyster mushroom, washed; 2 tablespoons finely chopped fresh tarragon; 1 teaspoon salt; 1 teaspoon white pepper; 2 cups water; 3 tablespoons chicken soup base; 2 cups whipping cream; 2 tablespoons all-purpose flour; 4 tablespoons whole milk, homogenized

Submitted by William Uncle Bill

"This mushroom soup is nice and creamy and tastes so good. Not sure where I found this recipe."

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Ready In:: 1hr 5mins
Ingredients:: 16
Serves:: 10

ingredients

1 large carrot, peeled
1 medium onion
3 stalks celery
3 tablespoons butter
4 cups chicken broth (32 fl.oz.)
2 lbs button mushrooms, washed
¹⁄₂ lb shiitake mushroom, washed
¹⁄₂ lb oyster mushroom, washed
2 tablespoons finely chopped fresh tarragon
1 teaspoon salt
1 teaspoon white pepper
2 cups water
3 tablespoons chicken soup base
2 cups whipping cream
2 tablespoons all-purpose flour
4 tablespoons whole milk, homogenized

directions

In a food processor or blender, mince carrots, onions and celery.
Add some chicken broth to help processing.
In a heavy bottom cooking pot, add butter, minced carrot/onion/celery mixture and sauté for 4 minutes on medium-high heat.
Mince all 3 mushrooms in a food processor or blender.
Add some chicken broth to help processing.
Add the processed mushrooms to the cooking pot.
Add remainder of the chicken broth, tarragon, salt and pepper and bring to boil.
Reduce heat and simmer for 15 minutes, stirring occasionally; DO NOT BURN.
Add water, chicken soup base, whipping cream and bring just to boil.
In a small mixing bowl, mix together flour and milk until smooth.
Add flour mixture to soup and whisk until well blended.
Bring soup back to boil, stirring constantly.
Reduce heat and simmer for 30 minutes.
Adjust seasonings to taste.
Serve soup hot.

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RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

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