Pals Cabin's Cream of Mushroom Soup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Pals Cabin is an old restaurant in West Orange, NJ that is famous for this soup. I found the recipe in a cookbook called Cooking for Love. I guessed the time since I haven't made this yet. Didn't want to lose it. Ingredients:
64 ounces chicken stock |
1/2 lb fresh mushrooms, chopped, sauteed |
3 shallots, finely chopped |
1/2 cup butter |
1/2 cup flour |
maggi seasoning, to taste |
salt, to taste |
white pepper, to taste |
1/2 pint light cream |
1/2 pint heavy cream, whipped |
paprika |
Directions:
1. In a large stock pot, heat the chicken stock until it is well simmered. Add the sauteed mushrooms and chopped shallots.
2. In a smaller saucepan, make a roux by melting the butter and adding the four, stirring until well blended. Cook the roux until it has the aroma of toasted almonds.
3. Pour the roux into the chicken stock to obtain a veloute of light consistency.
4. Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.
5. Serve in a cup topped with a teaspoons of whipped cream and sprinkle with a touch of paprika.
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