cream of mushroom Soup, Cafe Budapest's

By arthurlemay

Ingredients

• 1 stick butter
• 1/2 cup onion, diced
• 1 1/2 pounds mushrooms, thinly sliced
• 3 tablespoons King Arthur flour
• 2 quarts cold water
• 1/2 ounce dried mushrooms
• juice of half lemon
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons Minor's chicken base
• 1 tablespoon salt
• 2 cups light cream
• 1 cup sour cream
• 1/2 bunch parsley, chopped
• 1 cup croutons, for garnish

Details

Servings 12
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

In a 3 or 4 quart casserole over low heat, melt the butter. Add the onion and saute until the onions brown to the color of straw. Add half the fresh mushrooms. Continue sauteing over low heat until the liquid has evaporated.

Add the flour, blending with whisk, Saute for 3-5 minutes. Add the water and continue stirring to make the mixture smooth.

Add the dried mushrooms, the remaining fresh mushrooms, lemon juice, pepper, chicken base and salt. Bring to a boil then reduce the heat and simmer for 10-15 minutes. Add the light cream and sour cream, blending with the whisk, scraping up any bits that stick to the bottom of the pot. Return to a boil then simmer for 10-15 minutes. Season to taste.

Serve in large soup bowls and garnish with croutons and chopped parsley.