The Terrace Restaurant Chester County Mushroom Soup

  • 1 carrot
  • 1/2 onion
  • 2 stalks celery
  • 1 Tbsp butter or oil, plus 2 Tbsp melted butter or oil
  • 2 lbs washed button mushrooms
  • 1/2 lbs washed shiitake mushrooms
  • 1/2 lbs washed oyster mushrooms
  • 1 Tbsp fresh chopped tarragon
  • 1 tsp salt
  • 1 tsp white pepper
  • 3 pints chicken or vegetable stock
  • 1 pint heavy cream
  • 2 Tbsp flour image placeholder

Mince carrots, onions, and celery in a food processor and sauté in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.

Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.

Makes 4