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Mushroom Soup

A medley of mushrooms adds distinction to an old standby. We used whites, creminis, lobsters, and shiitake, but other varieties will work, too.

  • 1/4 c. butter or margarine 
  • 1 lb. mixed fresh mushrooms, cleaned and sliced 
  • 1 c. peeled and sliced potatoes 
  • 1 c. sliced carrots 
  • 1/2 c. chopped celery 
  • 1/2 c. chopped onion 
  • 1 can (14 1/2 oz.) chicken broth 
  • 1/4 c. dry sherry 
  • 1 T. plus 2 tsp. cornstarch 
  • 1 tsp. salt 
  • 1/4 tsp. white pepper 
  • 1 c. whole milk 
  • 1 c. half-and-half fresh chives or parsley (optional) 
  • red endive (optional) 
  • whole chanterelle mushroom (optional) 
In a large, heavy saucepan, melt butter. Add mushrooms, potatoes, carrots, celery, and onion, and cook over medium heat, stirring frequently, for 6 to 10 minutes, or until mushrooms are golden. Stir in chicken broth, and bring to a boil. Reduce heat, stir in sherry, and simmer, covered, for 15 minutes. Meanwhile, in a small bowl, combine cornstarch, salt, and pepper with milk and half-and-half, blending well. Add slowly to mushroom mixture, stirring constantly, and cook over low heat until mixture comes to a boil. Cook about 1 minute longer, or until slightly thickened, stirring constantly. Ladle into bowls; sprinkle with chives or parsley, and garnish with red endive and chanterelle mushroom, if desired. Serve hot. Yield: 6 servings. 
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