Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 1 1/2 lbs 681g / 24oz Mushrooms (brown clamshells are great, as Are trumpet royale) - cleaned, trimmed And sliced

  3. 1/2 cup 118ml Dry white wine

  4. 4 cups 948ml Chicken stock

  5. 1/2 cup 118ml Heavy cream

  6. 2 tablespoons 30ml Chopped fresh chives Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Use a medium saucepan to heat the butter over moderate heat until the foam subsides. Add the mushrooms and saute them, stirring from time to time, until the liquid is evaporated and the mushrooms begin to brown. Add the wine and boil for one minute. Add the chicken stock and the salt and pepper to taste. Simmer for a few minutes, then puree in batches in a blender. Pour back into the pot. Add the cream and simmer until piping hot. Serve sprinkled with fresh chives as a garnish. This recipe yields ?? servings.


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