MUSHROOM SOUP (SOUPE AUX CHAMPIGNONS)

Mushroom Soup (Soupe Aux Champignons) image

Provided by Craig Claiborne

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons butter
1 cup coarsely chopped onion
1 cup finely chopped celery, optional
1 1/4 pounds mushrooms, thinly sliced, about 7 cups
Juice of 1 lemon
1/4 cup flour
6 cups rich, unsalted chicken, veal or beef broth
Freshly ground black pepper to taste
1/4 cup dry Sherry wine

Steps:

Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams