PhillyKev 0 #1 July 15, 2004 I had this stuff last week and it's phenomenol! The restaurant posts the recipe on their web site. It's really thick, almost like a mushroom puree. Billy Weaver's Cream of Mushroom Soup from Friday Saturday Sunday Restaurant 1 lb. Kennett Square "cream" mushrooms 1/2 stick of butter 2 tbsp. flour 1 qt. chicken stock 1 qt. heavy cream cognac to taste salt & white pepper to taste Don't worry if the mushrooms are not "brand new fresh" - all the better. Mushrooms that have browned slightly add color and taste to the soup. Chop the mushrooms into a fine dice. Place in a large sauce pot with the butter and saute until most of the liquid in the mushrooms is "cooked off". Sprinkle the flour over the mushroom mixture. Stir while cooking for a few minutes, then add the chicken stock and mix well. Allow the mixture to reduce over a medium flame to half its original volume (about 1/2 hour). Refrigerate until just before dinner. Before serving, heat mixture while adding the heavy cream. Add cognac and salt & white pepper to taste. Serves 6. Quote Share this post Link to post Share on other sites
