Modified from The New York Times Cookbook, Craig Claiborne, 1961, Harper & Row, Publishers, Inc., New York, NY, p 70.
Total Time1 hourhr15 minutesmins
Course: Soups
Keyword: Freezes Well
Servings: 6servings
Author: Catherine Christiano
Ingredients
1poundfresh white mushroomswashed well
1quartlow-sodium chicken broth
1cupyellow onionfinely chopped, approximately 1 medium onion
7tablespoonsunsalted margarine or butter
7tablespoonsflour
4cups2% milkpreheated in microwave
salt to taste
1/4teaspoonwhite pepper
Tobasco sauceto taste
2tablespoonsdry sherry
Garnish - optional
reserve 6 mushroom caps
1tablespoonmargarine or butter
Instructions
If desired for garnish, reserve and slice six mushroom caps. Set aside.Trim dry ends from mushroom stems. Grind or chop remaining mushrooms very fine, a food processor works well. Place in 6-quart stock pot. Add chicken broth and chopped onions. Cover, bring to a boil, then reduce heat to simmer for thirty minutes, uncovering in last fifteen minutes.
Meanwhile, prepare Béchamel (white sauce). In 3-quart saucepan make a white roux by melting margarine or butter, adding flour and whisking until blended. Do not allow to brown. Gradually add hot milk to butter-flour mixture, stirring vigorously with whisk until sauce is thick and smooth. Set aside off heat.
For garnish, in small pan melt margarine or butter and saute reserved sliced mushroom caps; reserve.
While whisking, add the Béchamel sauce to mushroom-broth mixture, season to taste with salt, pepper and Tabasco sauce. Reheat and add sherry just before serving. Garnish with sauteed sliced mushrooms.
Notes
A single batch yields 2 quarts. Doubling fills 8-quart pot. A double batch takes 1 hour and 15 minutes. For a richer version substitute some cream for milk.