Mushroom soup - country living holidays

6 servings

Ingredients

Quantity Ingredient
12 ounces Cultivated wild mushrooms (use a mixture of Cremini, oyster, fresh shiitake, and/or golden trumpet)
½ cup (1 stick) butter
2 Leeks, trimmed, cleaned, and chopped
⅓ cup Unsifted all-purpose flour
5 cups Vegetable broth (we used 2 double-strength bouillon cubes dissolved in 5 C boiling water)
1 cup (1/2 pint) heavy cream
1 teaspoon Ground black pepper
1 teaspoon Lemon juice

Directions

1. Clean assorted, selected mushrooms; remove stems, chop, and reserve. Slice caps and set aside.

2. In 5-quart kettle or Dutch oven, melt butter (reserve 1 t butter for garnish) over medium heat. Add mushroom stems and saute until tender-about 10 minutes. With slotted spoon, remove stems to bowl of food processor fitted with chopping blade, or blender; set mushroom stems aside.

3. Add sliced mushroom caps and the leeks to kettle. Cook, stirring oc- casionally, until tender-about 10 minutes. Stir flour into mushroom mixture; cook, stirring constantly, 2 minutes. Gradually stir in broth. Heat to boiling over high heat, stirring frequently.

Reduce heat to low and simmer, uncovered, for 2 to 3 minutes.

4. Add cream to reserved mush roomstems in food processor; process until mixture is pureed. Add, mushroom puree, pepper, and lemon juice to soup mixture; stir to blend completely.

5. Ladle soup into serving bowl, and serve immediately.

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

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