Mushroom Soup
Soups This recipe is originally by Chef Taylor Piercefield.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 13 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
In a large pot over medium heat, melt one stick of the butter.
- 02
Add ½ cup of the flour, stirring constantly, to form a roux.
- 03
Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes.
- 04
Slowly stir in the beef stock.
- 05
Bring to a boil, stirring frequently.
- 06
Reduce heat to a simmer.
- 07
In a large saucepan over medium-high heat, melt the remaining stick of butter with the olive oil.
- 08
Add the portobellos, shiitakes, and button mushrooms and sauté until mushrooms are moist and tender, 5–10 minutes.
- 09
Remove pan from heat and dust mushrooms with the remaining ½ cup of flour, tossing gently to incorporate flour.
- 10
Combine mushrooms and beef stock in the large pot.
- 11
Stir in the sherry.
- 12
Cook, stirring occasionally, until flavors are melded and soup thickened slightly, about 10 minutes.
- 13
Serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Copyrighted free use, credited to Mira & Neša; view original image record .
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