Cream Of Mushroom Soup

Christy Rost


1pound mushrooms
6tablespoons unsalted butter
1medium onion, chopped
¾cup diced celery
¼cup flour
4cups chicken or vegetable broth
3tablespoons Martini & Rossi Dry Vermouth
1cup heavy cream
1/8teaspoon white pepper
1salt to taste
1tablespoons chopped parsley for garnish

Place mushrooms in a colander. Rinse with cold water and dry with paper towels; slice. Reserve 3 cups mushroom slices; coarsely chop remaining mushrooms and set aside.

Melt butter in a dutch oven over medium heat. Add onion and celery; cook 5 minutes, stirring occasionally, until onion is soft and translucent. Stir in chopped mushrooms; cook 2 minutes until mushrooms are soft. Sprinkle with flour; cook 1 minute, stirring constantly.

Gradually add broth, stirring until mixture is smooth. Cook until soup is hot, but do not boil. Add vermouth, cream and reserved mushroom slices. Bring soup back up to temperature, but do not boil. Season with salt and white pepper. When soup is hot, ladle into cups or bowls. Sprinkle with chopped parsley.

Recipe serves 6 to 8.

Category: Soups