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Tuesday, December 18, 2012,4:03 AM by
J.Sujatha

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CREAM OF MUSHROOM SOUP

Serves :
4

Preparation Time :
1 hour 10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Pour half of the chicken stock and the port wine over the dried mushroom and bring to a boil.
  • Allow the mushrooms to rest for an hour in the stock, drain and set aside, reserve the stock.
  • Melt the butter in a heavy pan and sauté the chives on a low flame, till translucent, stirring constantly.
  • Then add the fresh mushrooms and increase the heat and cook for 10 minutes.
  • Add the remaining stock, nutmeg powder and adjust seasoning. Simmer to low flame and cook for about 10-12 minutes. Allow it cool.
  • Then puree the soup in a blender and pour it back into the soup pot to reheat.
  • Add the soaked mushrooms along with the cream, stirring constantly.
  • Garnish with chopped mushroom caps and serve hot.

INGREDIENTS

  • 75 grams dried wild mushrooms washed thoroughly 
  • 750 ml chicken stock (de-fattened)
  • 250 grams fresh white mushrooms, wiped clean, stems trimmed, coarsely chopped 
  • 150 grams whipped cream
  • 100 ml port wine
  • 2 tablespoon unsalted butter
  • 3 tablespoon fresh chives, chopped
  • ¼ teaspoon nutmeg powder 
  • Salt and coarsely ground black pepper to taste 
  • Few whole mushroom caps for garnishing

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