Description: The "meaty" attribute of mushrooms is evident in this rich appetizer soup enhanced with cream and a little wine.
Submitted by: Morlothwen on 2004-02-06 15:56:44
Serves: Yield: 10 cups
Prep Time: Prep: 3 minutes Cook: 35 minutes
Difficulty: Intermediate
Ingredients
3 (8-ounce) packages sliced fresh mushrooms1 medium onion, finely chopped
3 tablespoons butter, melted
1/2 cup all-purpose flour
2 (14 1/2-ounce) cans ready-to-serve chicken broth
3 cups whipping cream
1/4 cup dry white wine
1 1/2 teaspoons salt
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
Instructions
Coarsely chop mushrooms, if desired. Saute mushrooms and onion in butter in a large Dutch oven over medium heat 10 minutes or until tender.dd flour, stirring until smooth. Cook 1 minute, stirring constantly.
Stir in broth and remaining ingredients. Bring to a boil; reduce heat to medium-high. Cook 20 minutes or until thickened, stirring often.