Mushroom Soup Forestiere

By Howie

Ingredients

• 3 bunches of scallions, 2 inches of greens removed and finely minced
• 4 tb butter
• 3 tb flour
• 2 large cloves garlic, peeled and mashed (not pressed)
• salt and fresh ground pepper
• 6 cups beef broth
• 2 oz dry chilean mushrooms
• 1 cup heavy cream
• parsley, finely minced
• Beef broth out of ox tails
• Velloute - 4 tb butter, 3 tb flour, 5 cups stock

Preparation

Step 1

1) Rinse mushrooms thoroughly in running water. Place together with beef broth in a large saucepan. Bring to a boil. Reduce the heat. Cover and simmer for 30 minutes. Drain mushrooms. Chop finely and reserve broth.

2) Ina 3 1/2 quart Le Creuset casserole heat the butter. Add the scallions and 2-3 tablespoons broth. Season with salt and pepper. Cover the casserole and melt the scallions for 3 minutes or until very soft. Add the flour and blend well. Add the garlic and remaining broth. Bring to a boil. Reduce heat and add the mushrooms. Simmer the soup covered for 20 minutes. Add the cream. Bring to a boil and correct the seasoning. Garnish with minced parsley and serve hot. Top with creme fraiche and 3 slices of mushroom in a circle.

* This soup freezes well and can be made several days ahead of serving
* Use cast iron pot