Mushroom Soup
Print Category Mushroom Thematic No thematic Source Jean Soulard, Chef exécutif, Le Château Frontenac Evaluation
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Ingredient
- 4 tbsps (60 mL) butter
- 2 leeks, white part only, thinly sliced
- 1/2 lb (250 g) fresh mushrooms, thinly sliced
- 4 1/2 tbsps (62 mL) flour
- 2 cups (500 mL) hot chicken broth (or chicken broth made with stock cubes)
- 2 1/2 cups (625 mL) hot milk
- 1 pinch cayenne pepper (optional)
- 1/2 tsp (2 mL) dried basil
- 1 tsp (5 mL) chopped parsley
- Salt and pepper
Preparation
- Melt butter in a saucepan. Add leeks, cover and cook gently for 8 minutes. Add mushrooms, salt and pepper. Cook for 4 minutes.
- Add flour. Mix. Add chicken broth. Mix again. Add milk, basil and cayenne, if using. Simmer uncovered for 15 minutes. Sprinkle with parsley and serve.
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