Recipe
Smoked Gouda Tasso And Mushroom Soup Recipe
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Chefjeb / All my dishes 1 year ago
Can be doubled. This is an elegant and extremely starter course soup. It also goes well as a soup, beautiful salad combo. Not for everyday, but special occasion.
Prep:20m Cook:25m Servings:16
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 Chefjeb |
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Fans
Ingredients
- canola or safflower oil
- 8 oz diced onion
- 8 oz diced celery
- 8 oz butter
- 8 oz flour
- 3/4 cup tasso, finely diced
- 1 1/2 tbs minced garlic
- 2 qts chicken stock
- 16 oz mushrooms (shitake 12 oz. + button 4 oz or any combo) julienned
- 1 qt heavy cream
- 1/3 cup sherry
- 12 oz smoked gouda, finley shredded
- pinch or so of white pepper and black pepper
- salt
- Louisiana Hot Sauce
Directions
- Saute onion and celery and tasso in small amount of canola oil until veggies are soft.
- Add butter. Heat until melted. stir in four and blend u;ntil smooth. Cook roux stirring constantly about five minutes, but do not let it turn color.
- add garlic
- blend in a good quality chicken stock or two qts water and 3 oz paste chicken base
- add mushrooms, cream and sherry
- stir in smoked gouda
- cook gently, stirring frequently ungtil gouda is melted and consistency is thick and smooth. Be careful not to scorch. Keep heat medium low.
- add peppers, two or three dashes hot sauce and taste for salt. add if necessary. Makes about one gallon.
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ramlynrose 11 months, 2 weeks ago said:
Chefjeb made this for a retirement dinner for a chef friend. I was lucky enough to attend and this was the hit of the night. It's sinfully rich. He developed the recipe in honor of the retiring chef. It's not every day soup, but for a dinner party or special occasion, it's a must try.
lexisone 1 month, 3 weeks ago said:
This sounds soo yummy.