Ingredients
- 1 quart chicken broth
- 1 pound assorted fresh mushrooms, chopped
- 1 small onion, finely chopped
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 8 tablespoons half-and-half
- 1 bay leaf
- 1 teaspoon salt
- White pepper
- Hot sauce
Directions
In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
Roux:
In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 16 reviews
By Trentonius Maximus
on March 08, 2012
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Delicious and simple. The soup was extremely thin and buttery after straining and I was a little sad to lose the mushrooms. Threw the whole lot into a blender and flashed it for a few minutes. Perfect! The mushrooms thickened the soup and made it more substantial. Add a little salt and pepper (and a touch of cooked bacon. No Bay Leaf or Hot Sauce necessary.
By Marjorie in New...
New Jersey
on January 27, 2012
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What a lovely recipe! I figured someone who lives/works in Kennett Sq. has got to know their mushrooms. The only changes I made were to add a little fresh thyme during the cooking and sherry just before serving. Next time I'll probably try using skim milk instead of the half and half just for health reasons.
By magnestv_2643946
Louisville, KY
on December 11, 2010
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Wow! Followed the recipe with no changes and it was wonderful. Surprising such a simple recipe to make could generate so many compliments. A perfect appetizer or light dinner. Definitely a keeper for my Food Network recipe box.
Read all 16 reviews