Mushroom Soup

Name: Mushroom Soup
Yield: 4 servings
Ingredients: 1/4 cup (60 mL) Canadian butter; 2 leeks white part only; thinly sliced; 8 oz (250 g) fresh mushrooms thinly sliced; 4 tbsp (60 mL) all-purpose flour; 2 cups (500 mL) hot chicken broth; 2 1/2 cups (625 mL) hot Canadian Milk; 1 pinch cayenne pepper (optional); 1/2 tsp (2 mL) dried basil; 1 tsp (5 mL) chopped fresh parsley; Salt and pepper to taste

Dinner
Lunch
Soups & Creams

This is the Mushroom Soup recipe.

Prep: 10 min
Cooking: 30 min

Yields 4 servings

Ingredients

1/4 cup (60 mL) Canadian butter
2 leeks white part only, thinly sliced
8 oz (250 g) fresh mushrooms thinly sliced
4 tbsp (60 mL) all-purpose flour
2 cups (500 mL) hot chicken broth
2 1/2 cups (625 mL) hot Canadian Milk
1 pinch cayenne pepper (optional)
1/2 tsp (2 mL) dried basil
1 tsp (5 mL) chopped fresh parsley
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Melt butter in a saucepan. Add leeks, cover and cook gently for 8 minutes.

Add mushrooms, salt and pepper. Cook for 4 minutes. Add flour. Mix. Add chicken broth. Mix again. Add milk, basil and cayenne, if using. Simmer uncovered for 15 minutes.

Sprinkle with parsley and serve. Jean Soulard, Executive Chef, Le Château Frontenac