Cream-Of-Mushroom Soup

"This is a delicious soup recipe. Don't worry if your mushrooms are not "brand new fresh" - all the better. Mushrooms that have browned slightly add color and taste to the soup. I make this in the morning and stop at step 5 until closer to dinner time. The recipe is from Friday Saturday Sunday Restaurant in Philadelphia."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
50mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Chop the mushrooms into a fine dice.
  • Place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off.
  • Sprinkle with flour over the mushroom mixture.
  • Stir while cooking for a few minutes, then add the chicken stock and mix well.
  • Allow the mixture to reduce over a medium flame to half its original volume (about 30 minutes).
  • Refrigerate until just before dinner.
  • Before serving, heat mixture while adding the heavy cream.
  • Add cognac and salt and white pepper to taste.

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Reviews

  1. This was good. DH said I didn't add enough salt to "fuse" during cooking, so would try that the next time. He also suggested omitting the chicken stock, to make it "creamier". Made for Please Review My Recipe Tag.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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