Difference between revisions of "Alternative:Mushroom Soup"
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{{recipesummary|Soup recipes|12|1 hour|3|Image=[[Image:Corba od pecuraka.jpg|250px|Mushroom soup]]}} | {{recipesummary|Soup recipes|12|1 hour|3|Image=[[Image:Corba od pecuraka.jpg|250px|Mushroom soup]]}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Soups|Soups]] |
Mushroom Soup | Mushroom Soup | ||
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==Ingredients== | ==Ingredients== | ||
| − | * ½ [[ | + | * ½ [[Pound|pound]] (2 sticks) [[Butter|butter]], divided |
| − | * 1 [[ | + | * 1 [[Cup|cup]] [[Flour|flour]], divided |
| − | * 12 cups [[ | + | * 12 cups [[Stock|beef stock]] |
| − | * 6 [[ | + | * 6 [[Tablespoon|tablespoons]] [[Olive Oil|olive oil]] |
| − | * 4 cups sliced [[ | + | * 4 cups sliced [[Mushroom|portobello mushrooms]] |
| − | * 4 cups sliced [[ | + | * 4 cups sliced [[Mushroom|shiitakes]] |
* 4 cups [[cookbook:Mushroom|button mushrooms]], sliced if large | * 4 cups [[cookbook:Mushroom|button mushrooms]], sliced if large | ||
| − | * ½ cup [[ | + | * ½ cup [[Wine|sherry]] |
==Procedure== | ==Procedure== | ||
# In a large pot over medium heat, melt one stick of the butter. | # In a large pot over medium heat, melt one stick of the butter. | ||
| − | # Add ½ cup of the flour, stirring constantly, to form a [[ | + | # Add ½ cup of the flour, stirring constantly, to form a [[Roux|roux]]. |
# Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes. | # Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes. | ||
# Slowly stir in the beef stock. | # Slowly stir in the beef stock. | ||
# Bring to a boil, stirring frequently. | # Bring to a boil, stirring frequently. | ||
# Reduce heat to a simmer. | # Reduce heat to a simmer. | ||
| − | # In a large [[ | + | # In a large [[saucepan|saucepan]] over medium-high heat, melt the remaining stick of butter with the olive oil. |
| − | # Add the portobellos, shiitakes and button mushrooms and [[ | + | # Add the portobellos, shiitakes and button mushrooms and [[Sauté|sauté]] until mushrooms are moist and tender, 5 to 10 minutes. |
# Remove pan from heat and dust mushrooms with the remaining ½ cup of flour, stirring gently to incorporate flour. | # Remove pan from heat and dust mushrooms with the remaining ½ cup of flour, stirring gently to incorporate flour. | ||
# Combine mushrooms and beef stock in the large pot. | # Combine mushrooms and beef stock in the large pot. | ||
Revision as of 17:42, 5 April 2012
| Alternative:Mushroom Soup | |
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| Category: | Soup recipes |
| Servings: | 12 |
| Time: | 1 hour |
| Difficulty: |  |
| American cuisine | Vegetarian Cuisine | Soups
Mushroom Soup
Ingredients
- ½ pound (2 sticks) butter, divided
- 1 cup flour, divided
- 12 cups beef stock
- 6 tablespoons olive oil
- 4 cups sliced portobello mushrooms
- 4 cups sliced shiitakes
- 4 cups button mushrooms, sliced if large
- ½ cup sherry
Procedure
- In a large pot over medium heat, melt one stick of the butter.
- Add ½ cup of the flour, stirring constantly, to form a roux.
- Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes.
- Slowly stir in the beef stock.
- Bring to a boil, stirring frequently.
- Reduce heat to a simmer.
- In a large saucepan over medium-high heat, melt the remaining stick of butter with the olive oil.
- Add the portobellos, shiitakes and button mushrooms and sauté until mushrooms are moist and tender, 5 to 10 minutes.
- Remove pan from heat and dust mushrooms with the remaining ½ cup of flour, stirring gently to incorporate flour.
- Combine mushrooms and beef stock in the large pot.
- Stir in the sherry.
- Cook, stirring occasionally, until flavors are melded and soup thickened slightly, about 10 minutes.
- Serve hot.
Recipe by Chef Taylor Piercefieldsr:Кувар:Чорба од печурака
