©2001
AuthorDartagnan"not your canned cream of mushroom soup, you may never buy it again after you taste this and just how easy it is to make"
3 oz white mushrooms
3 oz crimini mushrooms
2 oz shitake mushrooms, stems removed
6 tbsp unsalted butter
1 tbsp duck fat
⅔ cup all purpose flour
2 qts chicken stock, fresh made simmering
1 cup heavy cream
4 oz neufchatel cheese, cubed
to taste, sea salt, ground fine
to taste, white pepper, ground fine
2 tsp Bayou Sam's Counter Seasoning
½ tsp cayenne, ground fine
1 tsp Spice Tribe Paradiso Porcini
1
Dice half of the mushrooms, place the other half in a small processor and "zizz" until very fine.
2
Lighly saute mushrooms in butter and duck fat. Add Counter Seasoning, salt, pepper and cayenne to taste.
3
Raise heat and add flour. Stir constantly for about 5 minutes. (Don't tell no one, but you just made a kind of mushroom roux)
4
Now slowly add stock, stirring until all is incorporated and thickening.
5
Add cream and heat. Add Paradiso Porcini, stir well.
6
Simmer 20 minutes.
7
If using in another recipe, reduce until thick.
8
Whisk in Neufchatel Cheese and stir a couple minutes until incorporated.
Updated - 2004, 2009, 2022
CategoryBayou Sam\'s Cajun Grill, Soup
Ingredients
3 oz white mushrooms
3 oz crimini mushrooms
2 oz shitake mushrooms, stems removed
6 tbsp unsalted butter
1 tbsp duck fat
⅔ cup all purpose flour
2 qts chicken stock, fresh made simmering
1 cup heavy cream
4 oz neufchatel cheese, cubed
to taste, sea salt, ground fine
to taste, white pepper, ground fine
2 tsp Bayou Sam's Counter Seasoning
½ tsp cayenne, ground fine
1 tsp Spice Tribe Paradiso Porcini