Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 3 bunches | Scallions |
| ½ teaspoon | Salt |
| ½ teaspoon | White pepper |
| 2½ cup | Chicken stock |
| 8 \N | Whole mushrooms |
| 5 ounces | 15% cream |
| 2 tablespoons | 35% whipping cream |
| 1 dash | Cayenne |
From: Scott Smith <swsmith@...> Date: Sun, 25 Feb 1996 19:49:40 -0500 This recipe is one of my favourites. I learned it from a gourmet cooking class I took last year. Melt Butter. Add onions, salt and pepper. Sauté 10 minutes, add stock and bring to a boil. Cover and simmer for 10 minutes.
Add half the mushrooms and let soak for 1 minute. Puree in blender/food processor until smooth. Add 15% cream and heat gently. Drop in remaining mushrooms and cook slowly until tender. Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color. Use a warmed bowl (of course).
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