Mushroom soup from The Balthazar Cookbook by Keith McNally and Lee Hanson and Riad Nasr

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 11, 2016

    This recipe has rec’d rave reviews online so I thought I’d give it a try. The only change I made was to add ½ cup of dry sherry to deglaze the pan after the mushrooms had cooked (before adding the chicken stock). The recipe produced a delicious, rich and hearty mushroom soup. It keeps well in the fridge and also freezes well. The second time we served it I dusted each bowl with some parmesan and this further enhanced the appeal of the dish. Definitely a keeper recipe worth repeating. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9818043

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