Wild Mushroom Soup

Amount 15 pounds  3 pounds  5 quarts  1 1/2 pounds  2 pounds  10 cloves  1 1/2 pounds  1 quart  1/2 cup  To Taste  To Taste  2 cups

Ingredient Wild Mushroom Mix -- SLICED Celeriac -- diced small Chicken Stock -- Good flavor Shallots -- chopped Flour Garlic -- Chopped Butter Heavy Cream Parsley -- FRESH, chopped Salt Black Pepper Nolly Pratt (Bitters)

Method

1. CLEAN AND WASH MUSHROOMS.
2. HEAT 1/2 # BUTTER AND ADD SHALLOTS AND GARLIC. SAUTEE
3. ADD MUSHROOMS AND CELERIAC , DRY SAUTEE
4. DEGLAZE WITH NOLLY PRAT AND STOCK.
5. USING REMAINING BUTTER AND FLOUR MAKE A BLOND ROUX. ADD TO SOUP, AND SIMMER FOR 30 MIN.
6. SEASON TO TASTE.
7. JUST BEFORE SERVICE FINISH SOUP WITH CREAM AND PARSLEY.

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