Debbie.D.,.AL (10:30:58 AM) :

MODELS' MUSHROOM SOUP

5 T. butter, divided
1 large carrot, chopped
1 large onion, chopped
2 celery stalks, chopped
8 ounces fresh mushrooms, thinly sliced
4 T. all-purpose flour
6 cups homemade chicken broth
2 T. chopped fresh thyme
1 T. chopped fresh marjoram
2 T. whipping cream
6 T. dry white wine
salt and freshly ground pepper

In a large skillet, melt 2 T. of the butter and cook the carrot, onion, and celery, covered, over medium-low heat for 15-25 minutes, until the vegetables soften. Set aside to
cool.

In a small skillet, melt 1 T. of butter and saute the mushrooms briefly until they are cooked through and begin to yeild some juice. This takes less than 5 minutes. Set the mushrooms aside.

In a blendeer, puree the carrot, onion, and celery. In a large skillet, melt the last 2 T. of butter, stir in the flour, and cook this paste, stirring constantly, over low heat until the flour bubbles. SLowly whisk in the stock. Cook and stir over medium heat until hot and thickened, about 10 minutes. Stir in the thyme, marjoram, whipping cream, mushrooms, wine, and pureed vegetables until hot and bubbly, about 5 minutes. Salt and pepper to taste. Serve immediately.

Makes 6 servings