Wednesday, January 21, 2009
Before my husband and I were married he had a studio right down the street from Friday Saturday Sunday. Friday Satuday Sunday is a great spot for dinner and we would often go. My favorite thing there was the cream of mushroom soup. It is the type of things that you wish you could order two of, really it is just that good. A few years after we started to go there I found a recipe for the soup in a cookbook and have been making it ever since.
This is perfect soup weather!
Billy Weaver's Cream of Mushroom Soup
Friday Saturday SUnday
1 lb. Kennett Square "cream" mushrooms
1/2 stick of butter
2 tbsp. flour
1 qt. chicken stock
1 qt. heavy cream
cognac to taste
salt & white pepper to taste
Don't worry if the mushrooms are not "brand new fresh" - all the better. Mushrooms that have browned slightly add color and taste to the soup.
Chop the mushrooms into a fine dice. Place in a large sauce pot with the butter and saute until most of the liquid in the mushrooms is "cooked off". Sprinkle the flour over the mushroom mixture. Stir while cooking for a few minutes, then add the chicken stock and mix well.
Allow the mixture to reduce over a medium flame to half its original volume (about 1/2 hour). Refrigerate until just before dinner.
Before serving, heat mixture while adding the heavy cream. Add cognac and salt & white pepper to taste.