Mushroom Soup
This mushroom soup builds its body from three kinds of mushroom and a beef stock thickened with a blond roux. Portobellos, shiitakes and button mushrooms are sautéed in butter and olive oil, then dusted with flour before they go into the pot, which adds a second layer of thickening. A splash of sherry finishes it. The recipe comes from Chef Taylor Piercefield and makes twelve servings, so it suits a crowd.
Instructions
Melt one stick of the butter in a large pot over medium heat. Stir in half a cup of the flour and keep stirring constantly to make a roux. Cook it for about 5 minutes, until it turns a pale blond color.
Pour in the beef stock slowly, stirring as you go so the roux dissolves without lumps. Bring the pot to a boil, stirring often, then turn the heat down to a simmer.
While the stock simmers, melt the second stick of butter with the olive oil in a large saucepan over medium-high heat. Add the portobello, shiitake and button mushrooms and sauté for 5 to 10 minutes, until they are moist and tender.
Take the pan off the heat and sprinkle the remaining half cup of flour over the mushrooms. Toss gently until the flour is worked in and no dry patches remain.
Tip the mushrooms into the pot of stock and stir in the sherry. Cook for about 10 minutes, stirring now and then, until the flavors have come together and the soup has thickened slightly. Serve hot.
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