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Title: Cream Of Mushroom Soup
Categories: Soups
Yield: 6 Servings

1 lb Mushrooms
1 Lemon; juice of
3 oz Butter
1 Shallot; chopped -OR-
1 tb Onion; chopped
1 cl Garlic
Salt & pepper
2 oz Flour
1 qt Beef stock
4 oz Double cream

Make a duxelles as follows. Chop garlic finely and add, with the
onions or shallots, to 1/3rd of the butter in a pan. Sweat, then cook
gently until golden. Meanwhile prepare mushrooms, chop, and sprinkle
with lemon juice. When onions or shallots are golden, add mushrooms
and cook. If they exude a great deal of liquid, strain and boil down
separately to avoid overcooking the mushrooms. Season with salt,
pepper, and nutmeg.

Make a roux from remaining 2 oz of butter and the flour. Add stock
and make a sauce as usual. Simmer 20 minutes. Add mushroom duxelles
and cook a further 10 minutes. Just before serving, correct seasoning
and add cream.

Recipe by Ian Hoare

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