Restaurant Recipes
The Terrace Restaurant
Chester County Mushroom Soup
Yield: 4 servings
Ingredients
- 1 carrot
- 1/2 onion
- 2 stalks celery
- 1 tablespoon butter or oil, + 2 tablespoons melted butter or oil
- 2 pounds washed button mushrooms
- 1/2 pound washed shiitake mushrooms
- 1/2 pound washed oyster mushrooms
- 1 tablespoon fresh chopped tarragon
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 pints chicken or vegetable stock
- 1 pint heavy cream
- 2 tablespoons flour
Instructions
- Mince carrots, onions, and celery in a food processor and sauté in heavy pot with oil.
- Mince mushrooms in a food processor, add to pot along with tarragon, salt and pepper. Cook for about 15 minutes. Do not burn.
- Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve.
- Adjust seasonings with salt and pepper, to taste.
Attribution
Submitted to Recipe Goldmine by Lois Brenneman.
Recipe courtesy The Terrace Restaurant, Kennett Square