Cream of Wild Mushroom Soup

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Yield 1 gallon

Ingredients:
12 oz. Butter
12 oz. Onion, chopped
1 ½ LB white mushrooms chopped
1 ½ LB wild mushrooms chopped (oyster, portabello, shitake (stems discarded))
1 cup Sherry
9 oz. flour
5 qt Chicken Stock
3 cups ½ & ½
Salt and Pepper to taste
Chopped Chive for garnish

Directions:
1. In a heavy bottomed soup pot, sweat the onions and mushrooms until the moisture is evaporated.
2. Add the Sherry and reduce to almost dry.
3. Stir in the flour and cook gently for 5 minutes without browning.
4. Add the chicken stock, stirring constantly to avoid lumps, and let simmer for 20 minutes.
5. Add the ½ & ½ and heat through,
6. Season to taste and garnish with chopped chives

Note: For a more intense flavor, puree the soup after step 4

Pairs Well With:

Pinot Noir

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