Soup

Mushroom Soup

1 lb cleaned and sliced fresh mushrooms 2 Tbs flour
3 Tbs butter 4 cups chicken stock
¼ cup dry sherry  

Place mushrooms in soup pot without water or oil. Cover and cook over very low heat for about 15 minutes until only a small amount of mushroom liquid remains. Add butter, and when melted, sprinkle with flour. Cook, stirring for a few minutes longer. Slowly add chicken stock, stirring constantly. Simmer for 10 minutes. With slotted spoon, remove mushrooms and transfer to a blender or food processor. Add sherry, blending until smooth. If needed, add ¼ cup of soup liquid to achieve a smooth puree. Stir pureed mushrooms into the soup, reheat and serve. Season to taste.

Bon Appetlt Magazine

[Archie] “l saw how the soup was full ol mushrooms, and when l tasted the tarragon In the salad dressing l threw him [Fritz] a kiss.” – League of Frightened Men

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Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe, Soup | Tags: , , , , | 1 Comment

Cream of Mushroom Soup

6 Tbs butter 3 cups stock or bouillon
1 medium onion, finely chopped 1 bay leaf
½ lb fresh mushrooms, finely chopped 1/8 tsp freshly ground black pepper
3 Tbs flour ¾ cup light cream
½ tsp meat concentrate  

1. Melt the butter in a heavy pan. Add the finely chopped onion and stir over moderate heat until onion is transparent. Add the mushrooms and cook, stirring, another four minutes.

2. Remove the mixture from the heat and blend in the flour and meat concentrate. Add the stock slowly, stirring constantly. Add the bay leaf and pepper.

3. Bring the mixture to a boil, reduce heat and simmer five minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before sewing.

New York Times Cookbook

Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe, Soup | Tags: , , , , | 1 Comment

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