CREAM OF MUSHROOM SOUP
Ingredients:
| 3 lb. |
Butter |
| 3 lb. |
Carrots, diced |
| 7 lb. |
Onions, sliced |
| 3 lb. |
Celery, diced |
| 6 each |
Leeks, trimmed, sliced and cleaned |
| 2 lb. |
Flour |
| 4 cs. |
Domestic mushrooms, cleaned and sliced |
| 14 gal. |
Chicken stock or water |
| 1 lb. |
Mushroom base |
| 1 gal. |
Cream |
| |
Cornstarch slurry if needed
Salt and pepper to taste |
Method:
- In a steam kettle melt the butter and sate the carrots, onions, celery and leeks until soft. Add the flour to make a roux. Cook for 5 minutes.
- Add the mushrooms, stock or water and bring to the boil. Simmer for 35 minutes. Turn off the heat and add the cream and puree the soup until smooth.
- Check the consistency and seasoning
Source: Chef Keith Hammerich, CCSF
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