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Cream of Triple ‘Shroom Soup

Yields8 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

"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

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