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Name: Festive Mushroom Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 lb White mushrooms; stems; 3/4 c Heavy cream; 2 tb Garlic minced; 3/4 ts Dried thyme; 1 c Coarsely chopped celery;; salt and pepper to taste; 3 tb Snipped fresh chives for; 3 tb olive oil; 1 1/2 c Coarsely chopped onion; 6 c Defatted chicken broth; 3 tb Unsalted butter; 1/4 ts Ground nutmeg

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INGREDIENTS

3 lb White mushrooms; stems
3/4 c Heavy cream
2 tb Garlic ; minced
3/4 ts Dried thyme
1 c Coarsely chopped celery;
salt and pepper ; to taste
3 tb Snipped fresh chives for
3 tb olive oil
1 1/2 c Coarsely chopped onion
6 c Defatted chicken broth
3 tb Unsalted butter
1/4 ts Ground nutmeg

Servings

INSTRUCTIONS

Wipe the mushroom caps clean with a damp paper towel. Slice the mushrooms and set them aside. Heat the oil and butter in a large heavy pot over low heat. Add the onion and celery; cook until wilted, stirring occasionally, 10-12 minutes. Add the garlic and cook 2 minutes more. Add the reserved mushrooms and cook uncovered, stirring frequently, for 15 minutes. Season with the thyme, nutmeg, salt and pepper. Puree the soup in batches in a food processor until smooth, adding the cream gradually through the feed tube. Return the soup to the pot and adjust the seasonings to taste. Before serving, heat the soup through over very low heat (do not boil). Garnish with the chives and serve piping hot. Recipe by: Kit Recipe by The Joy of Cooking Posted to recipelu-digest by Nancy Pallotta on Feb 10, 1998

NOTES

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Festive Mushroom Soup

3 lb White mushrooms; stems
3/4 c Heavy cream
2 tb Garlic minced
3/4 ts Dried thyme
1 c Coarsely chopped celery;
 salt and pepper to taste
3 tb Snipped fresh chives for
3 tb olive oil
1 1/2 c Coarsely chopped onion
6 c Defatted chicken broth
3 tb Unsalted butter
1/4 ts Ground nutmeg

Wipe the mushroom caps clean with a damp paper towel. Slice the mushrooms  and set them aside.    Heat the oil and butter in a large heavy pot over low heat. Add the onion  and celery; cook until wilted, stirring occasionally, 10-12 minutes. Add  the garlic and cook 2 minutes more.    Add the reserved mushrooms and cook uncovered, stirring frequently, for 15  minutes. Season with the thyme, nutmeg, salt and pepper.    Puree the soup in batches in a food processor until smooth, adding the  cream gradually through the feed tube. Return the soup to the pot and  adjust the seasonings to taste. Before serving, heat the soup through over  very low heat (do not boil). Garnish with the chives and serve piping hot.    Recipe by: Kit Recipe by The Joy of Cooking  Posted to recipelu-digest by Nancy Pallotta <nancee@neo.lrun.com> on Feb  10, 1998

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Nutrition

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Serving Size: 1 Serving (512g)
Recipe Makes: 6 Servings

Calories: 391
Calories from Fat: 378 (97%)

Amt Per Serving		% DV

	Total Fat 42g	56 %
	Saturated Fat 25.6g	128 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 1.7g
Cholesterol 112mg		34 %
Sodium 390.5mg		13 %
Potassium 209.6mg		6 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 1.1g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 391

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