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Mushroom cream: Submitted by: Janice Stumbold | Date Added: 25 Mar 2012
Listed in: Soups

1/4 cup butter
2 leeks, sliced
1 onion, chopped
5 large portobello mushroom caps
1 pint of sliced ​​white mushrooms
1 sliced ​​green onions (scallions)
1/4 cup flour
3 cups chicken broth
1 cup milk
1 cup 15% cooking cream
1/2 c. teaspoon cayenne pepper
1/2 c. teaspoon salt
1/2 c. teaspoon ground black pepper

Cooking Instructions

Melt butter in a saucepan over medium heat.
Sauté onion, leeks and green onions in butter for about 10 minutes, stirring frequently.
Add mushrooms and saute 5 minutes.
Reduce heat to low.
Add the flour.
Stir constantly for 3 minutes or until a thick texture.
Add the chicken broth.
Wear the Cremea boil over medium-high heat.
Reduce heat to low. Warm up 10 minutes.
Remove from heat and strain the mixture in a food processor, then return to pot.
Add milk and cream.
Warm up 10 minutes, stirring frequently.
Add cayenne, salt and black pepper.

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