Cookbook

Mushroom soup

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Ingredients

  • 1/4 cup beurre
  • 2 cup oignon, hache
  • 1 1/2 lb champignons, en lamelles
  • 1/2 lb chanterelles, en lamelles si grandes
  • 1 Tbsp paprika
  • 2 tsp dill
  • 1 Tbsp sauce soja
  • 2 cups bouillon de poule
  • 1 cup lait
  • 3 Tbsp farine
  • poivre
  • 2 tsp citron, jus
  • 1/4 cup cognac
  • 1/4 cup persil, hache
  • dash cayenne
  • 1/2 cup creme sure

Instructions

Melt the butter in a large pot. Saute the onions for 5'. Add both types of mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and the broth. Reduce heat to low, cover and simmer for 15'.

In a separate small bowl, whisk the milk, and flour together, Pour this into the soup and stir well to blend. Cover and simmer for 15' more - stirring occasinally.

Finally stir in the pepper, lemon juince, brandy, parsley, cayenne and sour cream. Mix together and allow to heat through over low heat, about 3-5'. Do not boil. Serve immediately.

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Notes