Cream of Mushroom Soup
Cream of Mushroom Soup
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 2 tablespoon Fustini’s Herbs de Provence Olive Oil
- 2 tablespoons butter
- 24 ounces mushrooms, sliced
- 1 shallot, minced
- 3 tablespoons flour
- 2 cups chicken or vegetable stock
- 1-2 cups whole milk
- Kosher alt and pepper
- pinch of nutmeg
- chopped parsley
- 4 ounces thinly sliced button mushrooms
- splash Fustini’s Sicilian Lemon balsamic
- drizzle Fustini’s Tuscan Herb olive oil
Directions
- Heat Fustini&rsquo,s olive oil and butter in a large pot over moderate heat and add mushrooms. Sauté, in hot oil until slightly brown, stirring frequently. Add shallot and cook for another minute. Add garlic and cook for 30 seconds. Add flour and cook, stirring constantly so the roux does not stick, for 3 to 5 minutes. Add chicken stock and bring to a simmer. Once thick, add the milk and turn the heat to low. Bring to a simmer slowly stirring often, until slightly thickened. Season with dried tarragon, salt, and white pepper. Splash a little Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar in and add enough heavy cream to thin it to soup. Bring to a simmer and serve with garnish below.
- Place mushrooms in a small bowl. Splash Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar over the top and stir. Place a few mushrooms on top of each service bowl and drizzle soup with Fustini&rsquo,s Tuscan Herb EVOO.
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