bullgill wrote:Please share the recipe if you don't mind--looks great! Thanks
-start with 1 gall bag full of cleaned and coarse chopped roons,saute in skillets as low as your stove will go,about 2-2 1/2 hr until they start getting dark brown,stir often,add a little olive oil as needed,salt and pepper now and then.I also like a few sprigs of rosemary in with the roons.
-4 onions ,8 celery fine chopped[can also use carrots].separate pan saute in butter until semi soft.
-in stock pot add 1/2 gal whole milk,1- 32oz chicken stock,1 tsp celery seed,1 tsp tarragon,1 tsp fresh ground nutmeg,1 tbl soy sauce,1 tbl worstchester,onions and celery,roons,salt and pepper.Cook on low for a few hours,stir often,dont let it burn.I also like a handful of fresh tyme sprigs in it,just pull out the stems when done.next add 1 qt of 1/2 and 1/2 or heavy cream,make sure to add this at the end or it will curdle,not good.Then throw in 1/2 stick of butter,just because!Enjoy!!!
If you don't like the bigger pieces of mushroom in your soup,you can put them in a food processor after cooked and chop em very fine,sometime I do 1/2 the roons like that and other 1/2 leave coarse.I keep some soup out to eat for a couple days,and freeze the rest in qt ziplock bags,freezes very good,just get all the air out.Eat as soup or cook it down more and makes a thick gravey,flippin awesome stuff.