"excellent in a recipe or in a bowl, this cream of mushroom soup will put a smile on your face. Warning, if you're making this to use in a recipe, consider doubling. By the time I get to making the recipe, I've tested about half of it."
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Yields8 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
5ozmushrooms, cleaned and sliced to desired sizeif using in recipe, dice them if you like
5ozcrimini mushrooms, cleaned and quartered, or eighted if large
½cupunsalted butter, divided
to taste, sea salt
1 ½tspfresh ground black pepper
to taste white pepper, ground fine
1tspcayenne pepper, ground fine
⅔cupflour
2qtschicken stock, heated to simmer
1cuphalf & half
¼cupheavy cream
4ozNeufchatel cheese, cubed
¼cupsherry
Serving Idea - Lave with fresh roasted Hatch chili peppers and simmer
1
Sauté mushrooms in butter (salt, pepper and cayenne to taste). About 5 minutes.
2
Add flour and stir constantly for about 5 minutes. It's going to look like a mess, carefully keep stirring not to break up mushrooms, but to incorporate butter and flour. Do not let the flour burn on the pot bottom.
3
Slowly add heated stock, stirring until all is incorporated. Whisk well until a smooth satin texture appears.
4
Simmer on low 20 minutes.
5
If using in recipe, reduce until thicker, then proceed.
6
Add half and half and simmer 10 minutes. Whisk in Sherry.
7
Add heavy cream and mix well.
8
Whisk in Neufchatel Cheese in parts and whisk in until completely incorporated and all small bits of cream cheese are dissolved. About 3 or 4 minutes.
9
Very low simmer for about 10 minutes, stirring occasionally. If getting too thick, cut with water or a little milk to desired consistency.
5ozmushrooms, cleaned and sliced to desired sizeif using in recipe, dice them if you like
5ozcrimini mushrooms, cleaned and quartered, or eighted if large
½cupunsalted butter, divided
to taste, sea salt
1 ½tspfresh ground black pepper
to taste white pepper, ground fine
1tspcayenne pepper, ground fine
⅔cupflour
2qtschicken stock, heated to simmer
1cuphalf & half
¼cupheavy cream
4ozNeufchatel cheese, cubed
¼cupsherry
Serving Idea - Lave with fresh roasted Hatch chili peppers and simmer
Directions
1
Sauté mushrooms in butter (salt, pepper and cayenne to taste). About 5 minutes.
2
Add flour and stir constantly for about 5 minutes. It's going to look like a mess, carefully keep stirring not to break up mushrooms, but to incorporate butter and flour. Do not let the flour burn on the pot bottom.
3
Slowly add heated stock, stirring until all is incorporated. Whisk well until a smooth satin texture appears.
4
Simmer on low 20 minutes.
5
If using in recipe, reduce until thicker, then proceed.
6
Add half and half and simmer 10 minutes. Whisk in Sherry.
7
Add heavy cream and mix well.
8
Whisk in Neufchatel Cheese in parts and whisk in until completely incorporated and all small bits of cream cheese are dissolved. About 3 or 4 minutes.
9
Very low simmer for about 10 minutes, stirring occasionally. If getting too thick, cut with water or a little milk to desired consistency.
AuthorDartagnan
