Viking Cooking (11/29/10) - Wild Mushroom Soup - WSMV News 4

Viking Cooking (11/29/10) - Wild Mushroom Soup

Serves 6
INGREDIENTS 1/2 cup Kerrygold Unsalted Butter 1/2 cup Onions, medium dice 1/2 cup Carrots, medium dice 1/2 cup Celery, medium dice 1/2 cup King Arthur Flour 2 1/2 cups Chicken Stock 1/2 tsp Kosher Salt 1 each Lemon, juiced 1/2 tsp Crystal Hot Sauce 1/2 tsp White Pepper 1 1/2 tsp Tarragon, freshly chopped 2 tsp Italian Parsley, freshly chopped 1/2 cup Heavy Cream 1/2 cup Whole Milk 1 cup Mushrooms, sliced 1/4" 1 cup Shitake Mushrooms remove stems, slice 1/4" 1 cup Portabella Mushrooms remove stems, slice 1/4" and quarter 1 cup Porcini Mushrooms, hydrated, chopped
  1. Place butter, carrots, onions, celery in a stock pot and sauté on medium heat until the onions are soft, about 5 minutes.
  2. Add flour and cook for 5 minutes on medium heat.
  3. Add chicken stock slowly to the mixture while stirring constantly.
  4. Add hot sauce, spices, herbs and lemon juice mix well.
  5. Add milk and cream and fold in sliced mushrooms.
  6. Simmer on low heat for about 5 minutes.
  7. Garnish with chopped parsley and serve.
Powered by Frankly
Powered by WorldNow CNN
All content © 2018, WSMV; Nashville, TN. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.