Cooking and Serving: 40 minutes | 3 cups
Ingredients
Immersion blender | 1 tablespoon (14 g) extra-virgin olive oil | 1 pound fresh button or ba thickly
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 3 cups
Ingredients
Immersion blender
1 tablespoon (14 g) extra-virgin olive oil
1 pound fresh button or ba thickly
2 small shallots, peeled and sliced finely
4 tablespoons (56 g) unsalted butter
3 tablespoons (30 g) superfine white rice flour
⅛ teaspoon freshly ground black pepper
¾ teaspoon kosher salt
1 ½ cups (12 fluid ounces) vegetable stock
12 fluid ounces evaporated milk, low-fat or whole, plus more to thin
Fresh parsley, chopped, for garnish (optional)
Instructions
In a medium-size saucepan, heat the olive oil over medium-high heat. Add the.
mushrooms and shallots, stirring to combine after each addition.
Cover the pot and cook until the shallots are translucent and the mushrooms.
the cooked mushroom mixture to a small bowl. Set it aside.
To the same medium-size saucepan, add the butter and melt over medium heat.
Add the rice flour, pepper, and salt, and whisk to combine well.
The mixture will clump at first, and then smooth. Cook this roux over medium.
Stirring constantly, add the stock to the roux. Continue to break up any.
Bring the mixture to a simmer, and cook, uncovered, stirring occasionally.
Continue to cook until the soup is reduced minutes).
Remove the saucepan from the heat. Using an immersion blender, puree the soup.
until smooth. To thin the soup, add more stock reaches the desired consistency.
Add the remaining mushrooms, and stir to combine. Serve immediately with the.
optional fresh chopped parsley for garnish.