[Liz]

CREAM OF MUSHROOM SOUP / recipe from a famous restaurent

ING 64 oz 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 white pepper, to taste 1⁄2 pint light cream

DIRECTIONS heat chicken stock until it is well simmered. Add the sauteed mushrooms and chopped shallots. Separately make a roux w/ melted the butter, adding the four, stirring until well blended. Cook til it has the aroma of toasted almonds. Pour the roux into the chicken stock to obtain a veloute of light consistency. Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.

SERVE in cups. Top with drizzle of h/cream, dill sprig....or top w/ tsp whipped h/cream and a sprinkle of paprika.

[MomwithHope]

Love homemade cream of mushroom soup. I use beef broth for mine and sautee in half butter half olive oil, always use heavy cream. A similar soup I make is when I have leftover chicken, add to the broth, stock, cream etc like for cream of mushroom, but no mushrooms. I add some cooked white rice in with the chicken and lots of garlic.