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Recipe: Chef Gusteau’s Cream of Mushroom Soup

January 11, 2010

8 oz Cremini Mushrooms, diced

8 oz Shiitake Mushrooms, diced

1 large Onion, diced

2 Tbspns Extra Virgin Olive Oil

2 Tbspns Butter

1 Celery Rib, diced

½ Cup Carrots, diced

½ Cup White Wine

½ Cup Flour

64 oz Vegetable Stock

½ Cup Heavy Cream

Salt/Pepper to taste

In a large pot, sauté the mushrooms, onions, celery and carrots in olive oil and butter for approximately five minutes over medium heat.  Deglaze with the wine and reduce the liquid by half.  Add the flour to the pot and mix well while still cooking for another three minutes.  Add the stock and simmer for ten minutes.  Use a hand blender to puree all ingredients until desired texture is achieved.  For a thinner soup, add more stock.  Finish with cream.

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One Comment leave one →
  1. January 23, 2010 11:48 pm

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