©2001
AuthorDartagnan"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."
Sauté mushrooms in butter (salt, pepper and cayenne to taste). About 5 minutes.
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.
Slowly add heated stock, stirring until all is incorporated. Whisk well until a smooth satin texture appears.
Simmer on low 20 minutes.
If using in recipe, reduce until thicker, then proceed.
Add half and half and simmer 10 minutes. Whisk in Sherry.
Add heavy cream and mix well.
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.
Very low simmer for about 10 minutes, stirring occasionally. If getting too thick, cut with water or a little milk to desired consistency.
Ingredients
Directions
Sauté mushrooms in butter (salt, pepper and cayenne to taste). About 5 minutes.
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.
Slowly add heated stock, stirring until all is incorporated. Whisk well until a smooth satin texture appears.
Simmer on low 20 minutes.
If using in recipe, reduce until thicker, then proceed.
Add half and half and simmer 10 minutes. Whisk in Sherry.
Add heavy cream and mix well.
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.
Very low simmer for about 10 minutes, stirring occasionally. If getting too thick, cut with water or a little milk to desired consistency.