Mushroom Soup
Ingredients
- 2 T. butter
- 8 oz. sliced mushrooms
- 1 small leek sliced about 1 cup
- 4 cups chicken stock
- 1/4 cup cornmeal
- 1 cup cream
- salt and pepper to taste
Instructions
- Melt butter in pot
- Add mushrooms and leek and cook until brown on medium heat, about three minutes.
- Whisk in broth and bring to a boil.
- Whisk in cornmeal, stirring constantly.
- Cover, reduce heat and simmer for about five minutes.
- Add cream and salt and pepper to taste.
Notes
With the huge variety of mushrooms available today, I would try a combination of portabella and white or even shiitake if your budget permits.
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