Baby Portobello Mushroom Soup
Ingredients
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Butter, unsalted -- 2 oz
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Plain flour, All-purpose -- 1 cup
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Virgin Olive oil -- 1 tsp
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Shallot, diced -- 5 oz
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Crimini mushroom, sliced -- 1.25 lb
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Water -- 0.5 gal
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Maggi Seasoning 6 x 27 fluid ounces -- 0.5 cup
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Half and half cream -- 2 cup
Preparation
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1Melt butter over medium high heat. Whisk in flour and cook until a blonde roux has formed. Refrigerate roux until cold.
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2Heat olive oil over medium high heat. Sweat shallots. Once shallots are translucent, add mushrooms and sauté until golden.
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3Add water and Maggi Seasoning and bring to a simmer.
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4Once broth has come to a simmer, crumble roux into simmering soup. Whisk roux thoroughly into soup. Simmer until soup thickens.
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5Add half and half to thickened soup.
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6Soup may be garnished with chopped herbs.
Components
