Cooking For Engineers

Recipe File

Cream of Mushroom Soup

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Cream of Mushroom Soup (makes about 3 quarts, approx. 10 servings)
4 ounces (110 g) buttermeltsweat 6 min.stir in and cook 12 min.gradually stir instir in 1/2 cup at a time until 4 cupsstir in rest of milkbring to boilsimmer 45 min.fold in, simmer 10 min.stir in, remove from heatseason to taste
4 ounces (110 g) diced onionswash and dice
2 oz. (55 g) celery
2 oz. (55 g) leeks
1/3 cup (70 g) flour
1 cup (235 mL) chicken broth or stock
7 cups (1.65 L) whole milk
12 to 16 ounces (340 to 450 g) button mushroomsdice
1/4 teaspoon (0.4 g) dried, ground tarragon
1/2 cup (120 mL) heavy cream
lemon juice
salt
pepper