Add To Favorites
Adapted from Julia Child
Heat Fustini’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’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’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’s Tuscan Herb EVOO.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.