Thursday, February 08, 2007

Cream of mushroom soup

Cream of mushroom soup (yields 3-4 small appetizer servings)

-2tbsp butter, divided use
-1/4lb crimini/white mushrooms; clean with damp paper towel, cut half quantity into slices, chop the remainder
-1/2 medium onion, chopped
-1/8 cup flour
-2cup chicken broth/water
-1/2 cup heavy cream
-salt and pepper to taste

1.Melt half the butter in a saucepan and saute sliced mushrooms until golden. Set aside.
2. Add remaining butter to the same pan, along with the chopped mushrooms and onions. Sprinkle with salt, to taste. Cook, stirring often, until onion is soft

3. Return sliced mushrooms to the pan. Add flour, stir constantly about 2mins, till smooth.
4.Slowly add chicken broth while stirring. Simmer, stir often, till thickened. Add pepper, to taste.
5.Add heavy cream and bring to a simmer (Note:Do not boil)

6.Ladle into mini soup cups or bowls and......................wait wait wait, you can't drink or eat it yet (be patient...) coz' I'm not done with everything !!!

Here's the twist (not by Chubby Chucker, of course)...WATCH!

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