CREAM OF MUSHROOM SOUP |
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6 SERVINGS
6 T UNSALTED BUTTER, divided
2# BABY BELLA MUSROOMS, sliced
1 C CARROT, peeled and chopped
1 C CELERY, chopped
1 RED ONION, chopped
5 GARLIC CLOVES, chopped
1 t FRESH ROSEMARY, minced
2 t FRESH THYME, minced
½ C FLOUR
2/3 C MARSALA cooking wine
64 OZ CHICKEN STOCK or VEGETABLE STOCK, whichever you prefer!
2 C HEAVY CREAM
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
FRESH CHIVES, garnish
Melt 3 tablespoons of the butter over medium high heat in a large cast iron skillet. Add the mushrooms, carrot, celery and red onion and saute until golden brown. Sprinkle with salt and pepper. Add the garlic and herbs and continue to cook until the garlic softens and the herbs become fragrant, about another 2-3 minutes. Sprinkle the flour atop the vegetables, stir and cook 1-2 minutes. Add the marsala wine and deglaze the pan, scraping up any brown bits. Add the stock and heavy cream and bring to a simmer. Remove from heat and transfer to a blender. Puree the soup in batches until smooth and creamy. Run the soup through a fine mesh sieve to remove any larger pieces. Return the soup to a clean pot set over medium heat and add the butter. Season to taste with salt and pepper. Garnish the soup with chives and serve.
6 T UNSALTED BUTTER, divided
2# BABY BELLA MUSROOMS, sliced
1 C CARROT, peeled and chopped
1 C CELERY, chopped
1 RED ONION, chopped
5 GARLIC CLOVES, chopped
1 t FRESH ROSEMARY, minced
2 t FRESH THYME, minced
½ C FLOUR
2/3 C MARSALA cooking wine
64 OZ CHICKEN STOCK or VEGETABLE STOCK, whichever you prefer!
2 C HEAVY CREAM
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
FRESH CHIVES, garnish
Melt 3 tablespoons of the butter over medium high heat in a large cast iron skillet. Add the mushrooms, carrot, celery and red onion and saute until golden brown. Sprinkle with salt and pepper. Add the garlic and herbs and continue to cook until the garlic softens and the herbs become fragrant, about another 2-3 minutes. Sprinkle the flour atop the vegetables, stir and cook 1-2 minutes. Add the marsala wine and deglaze the pan, scraping up any brown bits. Add the stock and heavy cream and bring to a simmer. Remove from heat and transfer to a blender. Puree the soup in batches until smooth and creamy. Run the soup through a fine mesh sieve to remove any larger pieces. Return the soup to a clean pot set over medium heat and add the butter. Season to taste with salt and pepper. Garnish the soup with chives and serve.
