Recipes: Cream soups

  • Updated: November 27, 2013 - 2:00 PM
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Cream of celery soup - make at home sidebar - Lee Dean / star tribune

CREAM OF MUSHROOM SOUP

Serves 8.

Note: Regular white mushrooms work well in this soup, or use a combination of white and exotic mushrooms, depending on your taste and what is available. From “The Culinary Institute of America: The New Book of Soups.”

• 7 tbsp. butter, divided

8 c. chopped mushrooms, about 1 1/4 lb. (see Note)

• 2/3 c. finely chopped celery

1 1/4 c. thinly sliced leek, white part only

• 1/2 c. flour

• 5 c. chicken broth

• 1 fresh thyme sprig

• 1 c. sliced mushrooms

• 1 1/2 c. heavy cream, heated

• Fresh lemon juice to taste

• Salt to taste

• Freshly ground white pepper

Directions

Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.

Add the flour and cook, stirring constantly, for 3 to 4 minutes.

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