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Memorable cream of mushroom soup
Contributed by: Elizabeth Walsh
2 pound of fresh mushrooms, mixing 3 varieties, plus additional mushrooms for garnish
4 large shallots, finely chopped
1/4 cup cooking oil (such as expeller-pressed canola)
1/4 cup butter
2 TBS gluten-free baking mix or all-purpose flour
2 cups heavy cream
3 cups chicken stock
Salt and white pepper, to taste
Sherry, to taste (optional)
2 TBS fresh lemon juice
1 TBS fresh chopped chives
1 TBS fresh thyme
Saute mushrooms and shallots in oil and butter for 30 minutes. Sprinkle in baking mix when mushrooms’ liquid has evaporated. Add cream and stock.
Deglaze the pan by scraping the edges of the pan to include all the flour, stirring and scraping for 15 more minutes. Puree in a blender or food processor. Return to pan and heat gently, stirring in nutmeg, salt and white pepper to taste.
Add a dash of sherry to enhance the depth of flavor.
Toss additional mushrooms in lemon juice, chives and thyme and use as garnish.
(This recipe was contributed as part of a "Cook of the Week" feature.)