[Sca-cooks] mushrooms

[Kerri Martinsen]

Killer mushroom soup:
I got 2 portabellos in the markdown produce and made this out of it...NOM

Portobello Mushroom Soup Recipe

1/4 cup (1/2 stick) unsalted butter
3 Leeks (white and pale green only) : CHOPPED
1 Medium onion: CHOPPED
10 ounces Portobello Mushrooms:CHOPPED (should make four generous cups.)
1/4 cup Flour
3 cups Chicken stock or broth
4 TBS Dry Sherry
2 cups Half and Half
1/4 tsp cayenne pepper
Ground white pepper to taste
Directions:
Melt butter in a heavy large pot over medium heat. Add leeks and
onion; saute until soft. Add mushrooms and saute 5 min. Reduce heat to
low. Add flour; cook until mixture is smooth, stirring occasionally
for about 3 min. Gradually stir in stock, half & half and 2 TBS of the
sherry. Bring the soup to a boil, stirring often. Reduce heat and
simmer until thickened, about 10 min. Stir in Cayenne pepper. Season
with the white pepper and salt. Stir in the remaining Sherry and bring
to a simmer. Serves 6.

NUM.

Vitha

On Wed, Feb 11, 2009 at 1:31 PM, Amy Cooper <amy.s.cooper at gmail.com> wrote:
> I would think you've got the makings of some killer cream of mushroom soup,
> or a great sauce to go with steak, chicken, or pork. When I make mushroom
> sauce, I usually make it like a pan sauce - brown the meat, remove meat, add
> the mushrooms, saute until the liquid starts to come out (maybe add thyme?),
> then deglaze the pan with more stock, and reduce until thick and yummy.
> Maybe mount with some butter, or use a roux?
>
> Ilsebet
>
> On Wed, Feb 11, 2009 at 1:24 PM, <ranvaig at columbus.rr.com> wrote:
>
>> I picked up a couple boxes of clearance fancy mushrooms, including shitake,
>> oyster and enoki mushrooms, about a pound in all.  Any suggestions how to
>> use them?
>>
>> Ranvaig
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