Sam’s Chop House Cream of Mushroom Soup

5 oz mushrooms, cleaned and sliced to desired sizeif using in recipe, dice them if you like

5 oz crimini mushrooms, cleaned and quartered, or eighted if large

½ cup unsalted butter, divided

to taste, sea salt

1 ½ tsp fresh ground black pepper

to taste white pepper, ground fine

1 tsp cayenne pepper, ground fine

⅔ cup flour

2 qts chicken stock, heated to simmer

1 cup half & half

¼ cup heavy cream

4 oz Neufchatel cheese, cubed

¼ cup sherry

Serving Idea - Lave with fresh roasted Hatch chili peppers and simmer

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.

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Sam’s Chop House Cream of Mushroom Soup

"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."