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MUSHROOM SOUP FROM THE GOLDEN MUSHROOM RESTAURANT
(Chef Kevin Enright, Oakland Community College Culinary Studies Institute)
Chef Kevin was a chef at the Golden Mushroom restaurant and shared the recipe for their famous mushroom soup with us.
3 oz. onion cut in 1/4 inch dice (about 1 medium sized onion)
1/2 stalk celery cut in 1/4 inch dice
1/2 large leek, clean well and cut just the white part into a 1/4 inch dice
4 oz. clarified butter
3 1/2 oz. flour
2 qt. chicken stock
1/2 bay leaf
salt, white pepper and nutmeg to taste (start small)
8 oz. fresh mushrooms, sliced thinly (or 3-4 oz. dried mushrooms)
1 c. half and half or heavy cream
"Sweat" the onion, celery and leak in butter until it is clear and the water is evaporated from the vegetables. Add flour and cook until it turns light tan in color and then set aside. In a large pot, warm up the chicken stock, bay leaf, salt, white pepper and nutmeg. Add the vegetable and flour mixture and bring to the boil. Reduce heat and simmer for 40-60 minutes until thick (if soup gets too thick and a little more stock). "Sweat" the mushrooms in a small amount of clarified butter until almost dry (au sec). Strain the soup pot. Add the mushrooms to the broth and simmer for 10 minutes. Warm the cream and add to the soup. Adjust the seasonings.
(makes 2 quarts)
Beth's notes: I don't use clarified butter...just regular. If I don't have white pepper, black will do.
I usually double the amount of mushrooms, using 2 - 8 oz. containers of crimini mushrooms, thinly sliced and cooked until lightly browned because we really like the flavor of them. For company, I would also add some other mushroom varieties (like shitake) for even more mushroom flavor.
(Chef Kevin Enright, Oakland Community College Culinary Studies Institute)
Chef Kevin was a chef at the Golden Mushroom restaurant and shared the recipe for their famous mushroom soup with us.
3 oz. onion cut in 1/4 inch dice (about 1 medium sized onion)
1/2 stalk celery cut in 1/4 inch dice
1/2 large leek, clean well and cut just the white part into a 1/4 inch dice
4 oz. clarified butter
3 1/2 oz. flour
2 qt. chicken stock
1/2 bay leaf
salt, white pepper and nutmeg to taste (start small)
8 oz. fresh mushrooms, sliced thinly (or 3-4 oz. dried mushrooms)
1 c. half and half or heavy cream
"Sweat" the onion, celery and leak in butter until it is clear and the water is evaporated from the vegetables. Add flour and cook until it turns light tan in color and then set aside. In a large pot, warm up the chicken stock, bay leaf, salt, white pepper and nutmeg. Add the vegetable and flour mixture and bring to the boil. Reduce heat and simmer for 40-60 minutes until thick (if soup gets too thick and a little more stock). "Sweat" the mushrooms in a small amount of clarified butter until almost dry (au sec). Strain the soup pot. Add the mushrooms to the broth and simmer for 10 minutes. Warm the cream and add to the soup. Adjust the seasonings.
(makes 2 quarts)
Beth's notes: I don't use clarified butter...just regular. If I don't have white pepper, black will do.
I usually double the amount of mushrooms, using 2 - 8 oz. containers of crimini mushrooms, thinly sliced and cooked until lightly browned because we really like the flavor of them. For company, I would also add some other mushroom varieties (like shitake) for even more mushroom flavor.