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Cream of Mushroom Soup (Crème de Champignon avec Chanterelles)

 

Author
JWU College of Culinary Arts

Yield
3 quarts

Serving Size
8 ounces (225 grams)

Recipe ID
C00011

Ingredients
US standard
Metric
Butter
7 ounces
200 grams
Mushrooms cleaned, pulsed in a food processor (chop finely, but do not purée)
10 ounces
285 grams
Flour all-purpose
6 ounces
170 grams
White chicken stock heated to a boil
1 gallon
3.8 liters
Chanterelle mushrooms fresh, clean, sliced
10 ounces
285 grams
Heavy cream
8 ounces
237 milliliters
Salt
To taste
To taste
White pepper ground
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. In a stock pot, heat 6 ounces (170 grams) of butter, and cook the chopped mushrooms slowly over low heat.
  3. Add the flour, and stir to make a roux. Cook for 4 to 6 minutes to make a blond roux. Temper in the stock, and then simmer soup gently for 30 minutes, stirring occasionally.
  4. Heat the remaining 1 ounce (28 grams) of butter in a sauté pan, and sauté the chanterelles for about 5 minutes until tender and cooked through.
  5. Add the sautéed chanterelles to the soup, and simmer for 5 minutes more.
  6. Temper the cream into the soup. Season with salt and pepper to taste.