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Blue Point's Mushroom Soup with Fresh Rosemary Recipe

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This recipe for Blue Point's Mushroom Soup with Fresh Rosemary, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Friday, August 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c butter
1 tsp garlic (minced)
1/2 c leeks (washed & diced medium)
4 c white mushrooms (cleaned, stemmed & sliced)
Salt & pepper to taste
1/4 c flour
4 c chicken, vegetable or mushroom stock
3/4 c heavy cream
1 1/2 tbsp fresh rosemary (minced)
2 tbsp Brandy (optional)

Directions:
Directions:
In a large soup pot over low heat melt butter and cook leeks and garlic for 10 minutes. Add mushrooms and saute for another 20 to 25 minutes until mushrooms are soft. Season with salt and pepper. Dust one fourth cup flour over mixture and blend completely to form a roux. Add two cups of stock and bring soup to simmer for five minutes. Add remaining stock, heavy cream and rosemary. Simmer for another five minutes and taste. Add in brandy if desired.

Number Of Servings:
Number Of Servings:
6 cups
Personal Notes:
Personal Notes:
Recipe Courtesy of Sam McGann Chef and Founder of the Blue Point Restaurant in Duck, NC where my mother and I enjoyed many fall luncheons on her visits to see me in Coastal North Carolina. Sam's notes: I enjoy the texture of the sliced mushrooms in the soup. If you prefer a smoother texture simply puree the soup upon its completion. The use of an assortment of mushrooms such as Shiitakes, Criminis and Portobellas, if available, will add depth and complexity to this soup.

 

 

 

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