Daily Recipe 03/13/03 : Cream of Mushroom Soup
New York City

Cream of Mushroom Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/13/03 : Cream of Mushroom Soup
"Cream of Mushroom Soup" 
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10 ounces white mushrooms
1 tablespoon sunflower oil
3 tablespoons butter
1 small onion, minced
1 tablespoon all purpose flour
2 cups vegetable stock
2 cups milk
Pinch of dried basil
2 to 3 tablespoons light cream (optional)
Salt and fresh ground black pepper
Basil leaves, fresh, for garnish

Separate the mushroom caps from the stems.  Finely slice the caps and finely chop the stems.  Heat the oil and half the butter in a heavy bottomed saucepan.  Add the onion, mushroom stems and about three quarters of the sliced mushroom caps. Fry for 1 to 2 minutes, stirring frequently.  Cover the pan and sweat over low heat for 6 to 7 minutes, stirring from time to time.  Stir in the flour and cook for 1 minute.  Add the stock and milk, gradually to make a smooth, thin sauce.  Add the dried basil and season to taste. Bring to a boil. Lower the heat and simmer, partly covered, for 15 minutes.  Cool the soup slightly.  Pour into a food processor or blender and process until smooth.  Melt the rest of the butter in a skillet.  Add the remaining mushroom caps and fry over low heat for 3 to 4 minutes until they are just tender.  Pour the soup into the rinsed saucepan and stir in the fried mushrooms.  Heat until hot and adjust the seasoning, add cream.  Serve sprinkled with fresh basil leaves.  Serves 4.
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