Cream of Mushroom Soup

In this recipe I used baby Bella mushrooms but any can be used. I will post clarified butter at the end of the recipe.

3 oz of Clarified Butter
4 oz onions diced
2 oz celery - diced
2 oz leeks-diced you can sub shallots
2 lb mushrooms diced
3oz All purpose Flour
1 1/2 quart Chicken stock - cold
1 c heavy cream- heated
salt and pepper to taste

Heat sauce pot or small stock pot add the clarified butter.
Add onions, celery, leeks, and sweat til translucent
Add mushrooms and sweat.
Dust with the flour and stir until absorbed. You don't want it to clump. Dust and stir when you coat it.
Add cold stock and stir  to dissolve the roux. Bring to a simmer and cook for 30 min.
Puree the soup(stick blender) then return to a simmer.
Adjust the seasoning with salt and pepper to taste.
Heat cream add the cream to the soup just before serving.

I added the circle of cream as an extra to make it look pretty. You can do what you like to make it pretty. 

Happy Eating.


Clarified Butter
1 1/4 lb = 1 lb of clarified butter
1. Melt butter in a heavy sauce pan over medium heat.
2. Skim the froth from the surface
3. Carefully pour the clear melted butter into another container, leaving the milky liquid at the bottom of the sauce pan.
Use a ladle its much easier to get the clear liquid at the top.