Mushroom Soup - Puréed

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 large carrot, peeled
• 1 medium onion
• 3 stalks celery
• 3 tablespoons butter
• 4 cups chicken broth (32 fl.oz.)
• 2 lbs button mushrooms, washed
• 1/2 lb shiitake mushroom, washed
• 1/2 lb oyster mushroom, washed
• 2 tablespoons finely chopped fresh tarragon
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups water
• 3 tablespoons chicken soup base
• 2 cups whipping cream
• 2 tablespoons all-purpose flour
• 4 tablespoons whole milk, homogenized

Recipe

• 1 in a food processor or blender, mince carrots, onions and celery.
• 2 add some chicken broth to help processing.
• 3 in a heavy bottom cooking pot, add butter, minced carrot/onion/celery mixture and sauté for 4 minutes on medium-high heat.
• 4 mince all 3 mushrooms in a food processor or blender.
• 5 add some chicken broth to help processing.
• 6 add the processed mushrooms to the cooking pot.
• 7 add remainder of the chicken broth, tarragon, salt and pepper and bring to boil.
• 8 reduce heat and simmer for 15 minutes, stirring occasionally; do not burn.
• 9 add water, chicken soup base, whipping cream and bring just to boil.
• 10 in a small mixing bowl, mix together flour and milk until smooth.
• 11 add flour mixture to soup and whisk until well blended.
• 12 bring soup back to boil, stirring constantly.
• 13 reduce heat and simmer for 30 minutes.
• 14 adjust seasonings to taste.
• 15 serve soup hot.