Wild Mushroom Soup from First Lady Laura Bush
Friends and Family Christmas Dinner
1 1/2 qt chicken stock
1 pt heavy cream
Butter
1 Tbsp flour
Salt and pepper
1/2 lb wild mushrooms (chauterelle or yellow foot)
1/2 lb shiitaki mushrooms
1/2 lb cremini mushrooms
1 leek (white only-finely diced)
1 small sweet onion (finely dined)
2 garlic cloves, chopped
1/2 tsp fresh thyme, chopped
Cook leek and onions over low heat in a small covered stock pot with a little
butter. Do not color. Clean and chop all the mushrooms and add to leek and
onions. Add chopped garlic and thyme. Continue to cook and add more
butter, if necessary, until the mushrooms are cooked. Sprinkle in a level
tablespoon of flour and mix well. Add 1 quart of chicken stock and bring to a
simmer for 20 minutes and keep stirring. Add one cup of cream and cook for
five more minutes. Put the soup in a blender and puree the soup. Leave it a
little chunky and return it to the stove. Add salt and pepper as well as more
cream and chicken stock if necessary. (Makes 6 servings.)
Source: White House PDF recipe card
downloaded during Bush administration