Christian Chefs International
Cream of Wild Mushroom Soup
Yield = 2 Gallons

Clarified butter = 12 oz. (340g)
Onions, 1/4" (.65cm) dice = 20 oz. (570g)
Shallots, sliced = 1 cup (240ml)
Domestic mushrooms, sliced = 2.5 lb. (1.12kg)
Wild mushroom stems, chopped = As needed
Flour, all purpose = 16 oz. (450g)
Water = 1.5 Gal (5.7L)
Heavy cream = 1.5 qt. (1.4L)
Salt and black Pepper = To taste

Whole butter = 3.5 oz. (100g)
Shiitake mushrooms, 1/4" (.65cm) slice = 1 lb. (450g)
Oyster mushrooms, 1/4" (.65cm) slice = 1 lb. (450g)

1. Sweat onions and shallots in butter until translucent.
2. Add mushrooms and stems and sweat until tender.
3. Add flour and cook for 8 minutes.
4. Add water and simmer for 30 minutes.
5. Puree and strain through chinoise.
6. Return to kettle, add heavy cream, and bring back to simmer.
7. Season with salt and pepper.
8. Sweat garnish in whole butter and add to soup right before serving.

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