Mushroom Soup
Want a fast and easy way to slice mushrooms? Use an egg-slicer; it gets the job done in a snap.
SERVES 4–5
INGREDIENTS
- ¾ pound fresh mushrooms (any kind, or a mix of types)
- 3 cups Potato and Vegetable Broth
- 3 tablespoon flour
- 3 tablespoon butter or oil
- 1 cup whole milk
- Salt and black pepper
- 2 tablespoons sherry
Using caps and stems, slice all but 4 or 5 of the mushrooms; set the uncut mushrooms aside.
Pour the broth into a soup pot and add the sliced mushrooms. Simmer on medium heat for
about 30 minutes, making sure the mushrooms do not overcook and begin to disintegrate.Using a slotted spoon, remove the mushrooms and set them aside, covered. Allow the broth to cool.
In a small pan, make a roux by melting the butter over medium heat and whisking in the flour until the mixture is smooth and begins to bubble. Add the roux to the broth in the soup pot, whisking constantly as the broth rewarms. Cook gently for 10 minutes, whisking often.
Whisk the milk, salt, and black pepper into the soup pot, making sure that it does not boil. Stir in the sherry.
Slice the remaining raw mushrooms. Place the cooked mushrooms in serving bowls and pour the broth over them. Garnish with the raw mushroom slices.
Mill Your Own Pepper
If possible, use freshly ground black peppercorns when pepper is called for in a recipe. These retain their flavor better than pre-ground pepper and you'll need less of it to get the same flavor. (As a general rule, use about half to start, then taste — you can always add more later!)
