Serves 5 or 6 Makes 7 cups Step 1: Saute vegetables Saute mushrooms in 1/4 cup butter for 5 minutes. Add green onions and garlic, and continue sauteing for 1 more minute. Set aside. Step 2: Make roux Make a roux from the remaining 1/4 cup butter and the flour. (A roux is a cooked flour and butter paste thats the base for sauces.) Cook the roux for 4 minutes over medium heat, whisking constantly. Dont let the roux brown. Step 3.. Make soup Add either the chicken stock or Hugli broth to the roux, bring to a boil stirring frequently with a whisk, then simmer for 5 minutes. Add mushrooms and simmer for 15 minutes more. Puree the mushroom mixture and add the heavy cream. Add the tarragon or dill, salt, and optional Marsala. Step 4.. Make liaison and serve Stir together the creme fraich or sour creme, egg yolk, and lemon juice to make the liaison. Pour soup into heated bowls. Dribble the liaison into the soup to form the design of your choice. (We usually make ours look a bit esoteric-sort of New Wave.) "This recipe can be made with either chicken stock, or with a vegetarian broth. I prefer a brand of vegetable broth cubes called Hugli, which can be found in health food stores. (We get it at Comers of the Mouth in Mendocino.) It has a very distinctive flavor and is not at all watery. If you cant find Hugli, you can use another brand. Fresh mushrooms only, please." Source: Caf? Beaujolais, by Margaret Fox (Mendocino, Calif.) Formatted by Brenda Adams
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 890 (96%)|
|Amt Per Serving||% DV|
|Total Fat 98.9g||132 %|
|Saturated Fat 62.1g||311 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 299.6mg||92 %|
|Sodium 582.6mg||20 %|
|Potassium 239.9mg||6 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 8.5g|
|Protein 4.8g||7 %|
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Calories per serving: 929
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