Cream of Mushroom Soup a La Jacques
Rating:
★★★★☆ 3 votes4
Comments:
Ingredients
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·¾ lb fresh white mushrooms
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·1 medium onion
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·3 tbsp unsalted butter
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·3 cups water
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·2 knorr swiss beef bouillon cubes
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·2 tbsp flour
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·1 cup heavy whipping cream
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·freshly ground white pepper
How to Make Cream of Mushroom Soup a La Jacques
- Grind mushrooms and onions in a food processor or meat grinder. Melt 1 T. butter in large pan over medium high heat. Add mushroom mixture and cook, stirring constantly, until all water evaporates. Add water and bouillon cubes to mushroom mixture; boil soup for 10 minutes. Meanwhile, combine flour and remaining 2 T. butter until a paste forms. (Beurre Marie). Whisk Beurre Marie into soup, whisking until soup thickens. Add heavy cream to soup and bring it to a boil. Skim top as the soup boils. Season soup heavily with white pepper. Serve soup in bowl accompanied by crusty French bread. Note: 1/2 cup whole milk and 1/2 cup cream can be substitute for the 1 cup cream.
About Cream of Mushroom Soup a La Jacques
Course/Dish: Cream Soups
