| Recipes with similar ingredients: | ||
Fried Mushrooms | ||
|
Cauliflower Soup | ||
|
Sour Cream Frosting | ||
|
Mushroom and Prosciutto Pizza | ||
|
Raspberry Ice Cream | ||
Email
Print
Cream of Mushroom Soup
Ingredients:
Chicken Broth
3lbs. chicken backs and necks
2 quarts water
4 stalks of celery, chopped
6 carrots, chopped
1 yellow onion, chopped
1 oz. dried European mushrooms
1 1/2 c. water
1 lb. white mushrooms, sliced
2 Tbs. butter
Roux of 4 Tbs. flour and 4 Tbs. butter
3 c. cream or milk
2 tsp. chervil
1/2 c. dry sherry
Salt and pepper to taste
Sugar (optional)
Chicken Broth
3lbs. chicken backs and necks
2 quarts water
4 stalks of celery, chopped
6 carrots, chopped
1 yellow onion, chopped
1 oz. dried European mushrooms
1 1/2 c. water
1 lb. white mushrooms, sliced
2 Tbs. butter
Roux of 4 Tbs. flour and 4 Tbs. butter
3 c. cream or milk
2 tsp. chervil
1/2 c. dry sherry
Salt and pepper to taste
Sugar (optional)
Directions:
Bring all the broth ingredients to a simmer and then cook for 2 hours. Add water during the cooking time in order to keep it up to proper level. Drain and refrigerate . Remove the fat. Soak the dried mushrooms in 1 1/2 c. of water for 1 hour. Drain and add the water to the chicken broth. Chop the mushrooms fairly fine and saute for 5 minutes in a little oil. Saute the white mushrooms in 2 Tbs. butter. When they are tender but not discolored (do not overcook) remove them from the heat. Bring the broth to a boil. Add the dried mushrooms. Remove the stockpot from the burner and stir in the roux. Return the stockpot to the heat and stir until slightly thickened. Add the white mushrooms and simmer for 10 minutes. Add cream or milk, chervil, sherry, salt, pepper and sugar if you wish.
Makes 10-12 Servings
Bring all the broth ingredients to a simmer and then cook for 2 hours. Add water during the cooking time in order to keep it up to proper level. Drain and refrigerate . Remove the fat. Soak the dried mushrooms in 1 1/2 c. of water for 1 hour. Drain and add the water to the chicken broth. Chop the mushrooms fairly fine and saute for 5 minutes in a little oil. Saute the white mushrooms in 2 Tbs. butter. When they are tender but not discolored (do not overcook) remove them from the heat. Bring the broth to a boil. Add the dried mushrooms. Remove the stockpot from the burner and stir in the roux. Return the stockpot to the heat and stir until slightly thickened. Add the white mushrooms and simmer for 10 minutes. Add cream or milk, chervil, sherry, salt, pepper and sugar if you wish.
Makes 10-12 Servings
This recipe has not been rated or commented on