1 pound Kennett Square “cream” mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 quart chicken stock
1 quart heavy cream
cognac to taste
salt and 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 has 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.
This recipe is courtesy of the Center City District and Friday Saturday Sunday Restaurant.
261 S. 21st Street, Philadelphia