White mushroom soup


Ingredients 22
Servings 7
Time

Ingredients

  • CHICKEN STOCK
  • 400
    g
    each chicken necks and gizzards
  • 2
    large onions, peeled
  • 1
    large bay leaf
  • a few sprigs parsley
  • 2
    whole cloves
  • 15
    ml
    salt
  • 3
    peppercorns
  • 2
    Litres
    water
  • SOUP
  • 50
    g
    butter
  • 2
    large onions, diced
  • 3
    carrots, finely diced
  • 2
    stalks table celery, finely diced
  • 45
    ml
    tarragon or chives, finely chopped
  • 750
    g
    white fresh button mushrooms, sliced
  • 60
    ml
    cornflour
  • salt and milled black pepper
  • 15
    ml
    finely grated lemon peel
  • 125
    ml
    thick cream, lightly whipped
  • 30
    ml
    toasted sesame seeds
  • Parmesan cheese straws to serve (see recipe)
 

Method

 
1. STOCK: Wash giblets thoroughly, remove yellow linings of gizzards. Wash. Place in a heavy-based saucepan with remaining ingredients and bring to boil. Cover and cook over low heat for 3 to 4 hours, or until slightly thickened. Strain stock and chill in refrigerator. Remove fat that solidifies on surface, using a large spoon. 2. SOUP: Heat butter in a large saucepan. Add onions, carrots and celery. Sauté until softened. Add tarragon or chives and sauté until softened. Add mushrooms and stir in cornflour until smooth. 3. Slowly add 1,5 litre stock and simmer until mushrooms have just softened, and soup has thickened slightly, 10 to 15 minutes. Add salt, milled black pepper and lemon peel. 4. Just before serving, stir in cream and sprinkle with extra tarragon and sesame seeds. Serve in heated bowls, accompanied by crisp Parmesan cheese straws.
 

Read more on: soup
 

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