Beer makes batters better, meat more tender, and sauces more flavorful.
Bogey Country Club Smoked Gouda and Shiitake Mushroom Soup
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- #12852
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 ounces butter
8 ounces yellow onion, diced
1/2 gallon water
3 ounces paste chicken base
12 ounces smoked Gouda cheese, finely shredded
8 ounces celery, diced small
8 ounces flour
1 quart heavy cream
1 1/2 tablespoon minced garlic
1 cup Madeira wine
1/4 ounce fresh thyme (just the leaves, no stems)
12 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
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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