Cream Of Mushroom

Name: Cream Of Mushroom
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Pounds Butter; 1 Cups Flour; 1 Gal Milk; 4 Quarts Heavy Cream; 3 Teaspoons Salt; 2 Teaspoon White Pepper; 2 Teaspoon Dixie Dust; 4 Pounds Fresh Mushrooms, Sliced; 4 Lg Onions, Diced; ¼ Cup Minced Garlic; 2 Teaspoons Thyme

A creamy mushroom soup built on a butter roux enriched with milk and heavy cream, finished with sautéed mushrooms, onion, garlic, and thyme.

📝 Notes: 08/28/2019 - reduced flour from 4 cups to 1 cup

⏱ Prep 20m🔥 Cook 30m🕒 Total 50m🍽 4 servings

#premium#miz kathi's cotillion recipes#soup

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Ingredients

1 PoundsButter
1 CupsFlour
1 GalMilk
4 QuartsHeavy Cream
3 TeaspoonsSalt
2 TeaspoonWhite Pepper
2 TeaspoonDixie Dust
4 PoundsFresh Mushrooms, Sliced
4Lg Onions, Diced
¼ CupMinced Garlic
2 TeaspoonsThyme

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Method

1
In a large stockpot, melt the butter over medium heat.
2
Whisk in the flour and cook, stirring constantly, for 2-3 minutes to form a light roux — it should smell toasty but stay pale, not browned.
3
Gradually whisk in the milk and heavy cream a little at a time, followed by the salt, white pepper, and dixie dust, whisking out any lumps as you go until the base is smooth.
4
Bring the base to a gentle simmer, whisking often, and let it thicken into a smooth gravy-like consistency, about 10-15 minutes.
5
While the base thickens, sauté the sliced mushrooms, diced onion, minced garlic, and thyme in a separate pan over medium-high heat until the mushrooms release their liquid and it evaporates and the vegetables are soft and lightly golden, 8-10 minutes. Add to the pot.
6
Stir the mushroom mixture into the thickened base and simmer together for another 5 minutes so the flavors meld.
7
Taste and adjust seasoning with additional salt or pepper as needed before serving hot.