Home
In the old forum we got into a discussion about mushroom soup and ArrrTea shared a recipe he had from a now closed Michigan restaurant. I made it once, I made it twice....I just made it again. I, personally, think it is the best mushroom soup I've ever made.
Here's the recipe:
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 freshly grated nutmeg to taste (start small)
8 oz. fresh mushrooms, sliced thinly
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)
Here's the recipe:
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 freshly grated nutmeg to taste (start small)
8 oz. fresh mushrooms, sliced thinly
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)
