Bogey Country Club Smoked Gouda and Shiitake Mushroom Soup
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Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 ounces butter
4 ounces yellow onion, diced
1/4 gallon water
1 1/2 ounce paste chicken base
6 ounces smoked Gouda cheese, finely shredded
4 ounces celery, diced small
4 ounces flour
1/2 quart heavy cream
3/4 tablespoon minced garlic
1/2 cup Madeira wine
1/8 ounce fresh thyme (just the leaves, no stems)
6 ounces shiitake mushrooms, julienne-cut
Directions:
Melt butter in a large pot. Add celery, onion, and mushrooms. Saute until cooked but still firm.
Add flour to make a roux. Cook for five minutes more while stirring to coat all of the ingredients. Stir in the remaining ingredients and blend well.
Be careful not to scorch the soup. Cook until the cheese melts and the consistency is thick and smooth.
Recipe Source: Bogey Hills Country Club, St. Charles, MO
*You have scaled this recipe to serve/make 4 (originally served 8). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/511/Bogey_Country_Club_Smoked_Gouda_and_Shiitake_Mushroom_Soup31190.shtml
Recipe ID: 12852
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