Cream Of Mushroom Soup (can convert to vegetarian)

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Today’s lunch depended on what was in the fridge. One pound of mushrooms purchased for another dish that I could not find the meat for screamed out to be the main ingredient. I still have scallions in the garden and a wide variety of cookbooks at my disposal. So….this recipe is courtesy of A Feast Of Soups by Jacqueline Heriteau. If you are a vegetarian, just replace the chicken stock with vegetable stock.
And in case you’re wondering what the little red dots are, scattered in the center of my bowl, it’s Frank’s Red Hot Sauce. As the saying goes “I put that shit on everything”!

Serves 6

1 Lb. mushrooms, wiped clean and chopped
4 Tbsp. butter
1 clove garlic, minced
6 scallions, chopped
4 Tbsp. all-purpose flour
4 cups hot chicken broth
1 cup heavy cream
Salt and pepper
3 to 6 white mushroom caps, sliced
Chopped chives (instead of garnishing with them I stirred them into the soup at the end)

In a large saucepan over medium heat, saute’ the mushrooms in the butter with the garlic and scallions for 7 to 8 minutes, stirring. Stir in the flour, lower the heat, and remove the saucepan to let it cool down a bit. Return to heat, and stir in the hot broth, beating constantly. Cook, stirring, until bubbly, 1 to 2 minutes. Stir in the cream, and add salt and pepper to taste, then sliced mushrooms. (I cooked the soup for a few more minutes to soften up the mushroom slices)
Ladle into soup bowls and garnish with chives. Serve with rustic bread and wine.

Wine served: 1999, S. Andrea in Colle, Chianti Classico Riserva

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