Christian Cookery

wagies... its OVER

Italian betrays his country

Preparation: In a pan with oil and 1 tbsp of butter, fry onions for roughly 5-6 minutes. Then, add the flour. Stir, cook for a little more. Dump this into the soup pot. Cook the mushrooms, separating them into 2 batches. Use the 1 tbsp of butter on them and as much oil as needed. Don't forget to salt and pepper them. Once you're done with both of the batches, put them back in and pour a little shaoxing wine and worcestershire sauce in there, let cook for 3-4 more minutes. Dump half of the mushrooms into the pot. Into the same pot, dump the white mushrooms into it, as well as the chicken stock. Salt and pepper the mixture, add a little more shaoxing wine. Cook covered for 30 mins. After that, blend everything until fully smooth, then add cream. Stir. Re-heat the cooked mushrooms that you didn't dump into the soup, salt and pepper them. Into a bowl, add the soup, then about a tablespoon of the mushrooms, a little truffle oil if you have it, and garnish with fresh herbs. Tarragon is my first choice but parsley works too. Enjoy!

Cream of Mushroom Soup Ingredients 1 kg of sliced mushrooms (any kind works) 500g white mushrooms 1l chicken stock Salt/pepper Worcestershire sauce Shaoxing wine 1 crushed garlic clove 1 chopped onion 1 cup of cream 1 tbsp flour 2 tbsp butter Olive oil