Chester County Mushroom Soup
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
57
Spice
39
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Carrot1
Onion2 stalks
Celery1 tbsp
Butter450 g
Oyster Mushroom (washed)1 tbsp
Tarragon (fresh chopped)1 tsp
Salt1 tsp
White Pepper2 tbsps
FlourDirections:
1
Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil
2
Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper
3
Cook for about 15 minutes
4
Do not burn
5
Add stock and cream and bring to a boil
6
Mix melted butter and flour until smooth and whip into soup
7
Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened
8
Simmer for 30 minutes and serve
9
Adjust seasonings with salt and pepper, to taste