Porcini Mushroom Soup — Robert St. John

Name: Porcini Mushroom Soup — Robert St. John
Ingredients: 3 quarts Mushroom stock, heated (see recipe); 8 Tbl Unsalted butter, divided; ¼ cup All-purpose flour; ¼ lb. Dry porcini mushrooms (soaked and reserved from the mushroom stock recipe); ½ cup Shallots, minced; 2 Tbl Brandy; 2 Tbl Kosher salt, divided; ½ Tbl Ground white pepper; 1 Tbl Fresh thyme, chopped; 2 Tbl Sherry vinegar

robertstjohn.com

In a one gallon stock pot, melt 4 Tbl of the butter over medium heat. Once melted, add the flour and whisk constantly to combine thoroughly and prevent…

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Ingredients

3 quarts Mushroom stock, heated (see recipe)
8 Tbl Unsalted butter, divided
¼ cup All-purpose flour
¼ lb. Dry porcini mushrooms (soaked and reserved from the mushroom stock recipe)
½ cup Shallots, minced
2 Tbl Brandy
2 Tbl Kosher salt, divided
½ Tbl Ground white pepper
1 Tbl Fresh thyme, chopped
2 Tbl Sherry vinegar