Cookbook:Mushroom Soup

| American cuisine | Vegetarian Cuisine | Soups

This recipe is originally by Chef Taylor Piercefield.

Ingredients

 * ½ pound (2 sticks) butter, divided
 * 1 cup flour, divided
 * 12 cups beef stock
 * 6 tablespoons extra-virgin olive oil
 * 4 cups sliced portobello mushrooms
 * 4 cups sliced shiitakes
 * 4 cups button mushrooms, sliced if large
 * ½ cup sherry

Procedure

 * 1) In a large pot over medium heat, melt one stick of the butter.
 * 2) Add ½ cup of the flour, stirring constantly, to form a roux.
 * 3) Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes.
 * 4) Slowly stir in the beef stock.
 * 5) Bring to a boil, stirring frequently.
 * 6) Reduce heat to a simmer.
 * 7) In a large saucepan over medium-high heat, melt the remaining stick of butter with the olive oil.
 * 8) Add the portobellos, shiitakes, and button mushrooms and sauté until mushrooms are moist and tender, 5–10 minutes.
 * 9) Remove pan from heat and dust mushrooms with the remaining ½ cup of flour, tossing gently to incorporate flour.
 * 10) Combine mushrooms and beef stock in the large pot.
 * 11) Stir in the sherry.
 * 12) Cook, stirring occasionally, until flavors are melded and soup thickened slightly, about 10 minutes.
 * 13) Serve hot.

sr:Кувар:Чорба од печурака