MUSHROOM SOUP
12oz. mushrooms; 1/2oz. butter; 2oz. onion; 2oz. leek; 2oz. carrot; 1oz. celery; 1/2oz. butter;1 1/2pt. strong brown stock; 1oz. madeira or sherry; salt and pepper to taste; 1tbsp. chopped parsley, chives, or chervil
Chop mushrooms finely. Cut the rest of the vegetables brunoise (very small 1/8" or 3mm. dice). Saute' the mushrooms in the butter until all the liquid has evaporated and the mushrooms are dry. In a separate pot, sweat the vegetables in butter. Add the mushrooms and the stock. Simmer 15 to 20 minutes. Add the madeira and season to taste. Just before serving add the chopped herbs. You may also add cream to the soup just before serving. Use about 4oz. per quart of soup. If you do not have brown stock, use chicken veloute', thinned out with a little chicken stock. MAKES: 1qt.
