Smoked Gouda Tasso And Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Can be doubled. This is an elegant and extremely starter course soup. It also goes well as a soup, beautiful salad combo. Not for everyday, but special occasion. Ingredients:
canola or safflower oil |
8 oz diced onion |
8 oz diced celery |
8 oz butter |
8 oz flour |
3/4 cup tasso, finely diced |
1 1/2 tbs minced garlic |
2 qts chicken stock |
16 oz mushrooms (shitake 12 oz. + button 4 oz or any combo) julienned |
1 qt heavy cream |
1/3 cup sherry |
12 oz smoked gouda, finley shredded |
pinch or so of white pepper and black pepper |
salt |
louisiana hot sauce |
Directions:
1. Saute onion and celery and tasso in small amount of canola oil until veggies are soft.
2. Add butter. Heat until melted. stir in four and blend u;ntil smooth. Cook roux stirring constantly about five minutes, but do not let it turn color.
3. add garlic
4. blend in a good quality chicken stock or two qts water and 3 oz paste chicken base
5. add mushrooms, cream and sherry
6. stir in smoked gouda
7. cook gently, stirring frequently ungtil gouda is melted and consistency is thick and smooth. Be careful not to scorch. Keep heat medium low.
8. add peppers, two or three dashes hot sauce and taste for salt. add if necessary. Makes about one gallon.
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