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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wild Mushroom and Smoked Gouda Cheese Soup Recipe

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This recipe for Wild Mushroom and Smoked Gouda Cheese Soup is from The NICU Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c (1 stick) plus 2 T butter, divided
2/3 c all purpose flour
6 c vegetable stock
1/2 c minced shallots
1 T minced garlic
1 c oyster mushrooms, sliced
2 c shitake mushrooms, stems removed, sliced
1/2 c portabello mushroom stems, match-size strips
1/2 c dry sherry
1/2 c port
1 lb. smoked gouda cheese, grated
Directions:
Directions:
In medium saucepan over low heat, melt 1/2 c butter; add flour. Stir constantly with a wooden spoon for 4-5 minutes to make a roux. Remove from heat; continue to stir until cool. In soup pot, bring vegetable stock to a simmer. Whisk in roux to make a veloute sauce. Let simmer 10 minutes. Meanwhile, in a large saucepan, melt remaining 2T butter over high heat. Add shallots and garlic; cook 1 minute. Add mushrooms; saute 5 minutes. Add sherry and part; cook and stir until liquid is reduced by half. Add veloute to mushroom mixture. Reduce heat to slow simmer; stir in grated cheese. Yield 8 cups.
Personal Notes:
Personal Notes:
If you like mushrooms you will love this soup. I cut this recipe out of the Post Dispatch when they shared award winning recipes. This is from Executive Chef Alan Hellyer, Missouri Athletic Club.

 

 

 

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