Cream of Triple ‘Shroom Soup

"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