Cordon Bleus MushroomRice SoupFrom tablescape 7 years ago
How to make it
- Chop onion. Melt 1 1/2 tbs butter in a soup pot, add onions, cover with wax paper and a lid, and cook until soft. Meanwhile, stalk mushrooms. Slice the mushroom caps, chop the stalks. Add to onions, recover with paper and lid. After 5 minutes, add rest of butter, melt, stir in flour, pour on stock. Season with salt and pepper, add the rice and bay leaf. Simmer for 15 to 20 minutes, remove bay leaf, adjusting seasonging and add herbs just before serving.
- Strong Chicken Stock
- Place whole chicken in large pot and cover with water. Add 2 carrots, unscraped, 2 stalks celery with leaves, 1 large yellow onion with skin (the skin will give the stock a rich brown color), 1 bay leaf, 5 or 6 parsley stems (not flower portion), and a small amount of black pepper. Cook chicken for about 1 1/2 hours, until done. Remove chicken from pot and remove meat from carcass. Save meat for another use. Replace chicken carcass in pot and simmer overnight, adding water as needed. Strain stock and use, or cool in refrigerator and defat. unused stock can be used for gravy and freezes well.
People Who Like This Dish 11
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The Rating11 people
Wonderful, wonderful post! Can't wait to try this out!
Have a great weekend!
Valerievalinkenmore in Malott loved it
great soup! thank you!midgelet in Eastern loved it
Sounds really good.gingerlea in Tampa loved it
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