Mushroom Soup II
- 4 tablespoons butter
- 1 1/2 pounds mushrooms (brown clamshells are great, as are trumpet royale) cleaned, trimmed
- and sliced
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh chives
- Salt to taste
- Freshly-ground black pepper to taste
Use a medium saucepan to heat the butter over moderate heat until the foam subsides. Add the mushrooms and saute them, stirring from time to time, until the liquid is evaporated and the mushrooms begin to brown.
Add the wine and boil for one minute. Add the chicken stock and the salt and pepper to taste. Simmer for a few minutes, then puree in batches in a blender.
Pour back into the pot. Add the cream and simmer until piping hot. Serve sprinkled with fresh chives as a garnish.
This recipe yields ?? servings.