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Mushroom Soup
Recipe courtesy of Gourmet Magazine

Ingredients
4 tablespoons butter
1 1/2 pounds mushrooms, thinly sliced
1/2 cup dry white wine
4 cups chicken stock, see separate recipe
1/2 cup heavy cream
2 tablespoons chopped fresh chives
Salt and pepper, to taste

Directions
In a medium saucepan heat butter over moderately high
heat until foam subsides. Add mushrooms and saute, stirring, until the liquid


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

mushrooms give off is evaporated and the mushrooms begin to brown. Add wine and
boil 1 minute. Add 4 cups stock and salt and pepper to taste and simmer 2 minutes.
Puree soup in batches in blender and pour back into pot. Add 1/2 cup cream and
simmer for another 2 to 3 minutes. Serve soup sprinkled with chives.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved