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Yield 1X: | 680.00 | oz | Allergens: | |||
| Portion: | 12 | oz | Onion, dairy | ||||
| Portions: | 56.7 | ||||||
| Shelf life: | 4 days | ||||||
| Date: | 7.4.18 | ||||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Butter, whole | 4.00 | 8.00 | ||
| Shallots, minced | 8.00 | 1 | ||
| Mushrooms, ground | 5 | 10 | ||
| Chicken broth (4 gallons) | 32 | 64 | ||
| Cornstarch | 2.50 | 5.00 | ||
| Cream | 8 | 16 | ||
| Crème fraiche | 2.00 | 4.00 |
Heat a suitable pot over high heat, and add the butter and shallots. Cook, stirring, until the shallots are soft, then add the ground mushrooms. Cook over high heat until the mushrooms are completely dry and starting to brown, then add the broth. Bring to a boil, then reduce to a simmer and cook 30 minutes.
Combine the cornstarch with about 1/2 c. of the cream, and whisk together until smooth. With the soup still simmering, pour the cream and cornstarch mixture in, and whisk until combined. The soup should immediately thicken. Continue to simmer for 10 minutes, then remove from the heat.
Add the remaining cream and crème fraiche, and whisk to combine. Season to taste with salt and pepper. Transfer to cambro, chill in an ice bath, then cover, label, date, and initial. Refrigerate until needed.