Mouth Watering Mushroom Soup, Tastes of Liquid Velvet Mushroom Soup, by Chef Shelley R. Pogue

<h1>Mouth Watering Mushroom Soup, Tastes of Liquid Velvet Mushroom Soup, by Chef Shelley R. Pogue</h1>Author: <a title="Chef Shelley R. Pogue" href="http://www.articlesbase.com/authors/chef-shelley-r.-pogue/45059.htm">Chef Shelley R. Pogue</a> Ingredients you will need:

2 Quarts chicken stock or mushroom stock - Directions on how to make mushroom stock listed below.

2 cups of fresh mushrooms slice

2-3 large carrots - small dice

2-3 stalks celery - small dice

1 med-large onion - small dice

1 fresh thyme sprig

1-2 bay leaves - depending on size two if they are really small, or one large one

1 tablespoon minced garlic salt & pepper toWipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms. You will need to peel and slice on a bias or use a small dice 1/4" x 1/4" for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you decide not to puree your soup. You will then add all ingredients to 2 quarts of chicken stock and cook on medium heat until done/tender.

**If you would like to make a mushroom stock, use a 1 gallon of water and cook 6 cups of mushrooms with 1 Tbsp. of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook until reduced by half.

Then you will add the sliced vegetables/ingredients after you have made the stock. And you will cook them on medium heat until they are done/tender which will be approx. 30 minutes.

Remove the thyme and bay leaf before you puree or serve your soup, it was added just for the flavor component it adds during cooking - it will not taste well.

Then adjust seasonings salt and pepper to taste. I personally like to puree the soup and run through a strainer; however it taste well both ways.Ingredients you will need:About the Author: Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book. 
 
<a target="_blank" href="http://www.chefshelleypogue.com">http://www.chefshelleypogue.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/soups-articles/mouth-watering-mushroom-soup-tastes-of-liquid-velvet-mushroom-soup-by-chef-shelley-r-pogue-315420.html" title="Mouth Watering Mushroom Soup, Tastes of Liquid Velvet Mushroom Soup, by Chef Shelley R. Pogue">Mouth Watering Mushroom Soup, Tastes of Liquid Velvet Mushroom Soup, by Chef Shelley R. Pogue</a>

Ingredients you will need:

2 Quarts chicken stock or mushroom stock - Directions on how to make mushroom stock listed below.

2 cups of fresh mushrooms slice

2-3 large carrots - small dice

2-3 stalks celery - small dice

1 med-large onion - small dice

1 fresh thyme sprig

1-2 bay leaves - depending on size two if they are really small, or one large one

1 tablespoon minced garlic salt & pepper toWipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms. You will need to peel and slice on a bias or use a small dice 1/4" x 1/4" for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you decide not to puree your soup. You will then add all ingredients to 2 quarts of chicken stock and cook on medium heat until done/tender.

**If you would like to make a mushroom stock, use a 1 gallon of water and cook 6 cups of mushrooms with 1 Tbsp. of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook until reduced by half.

Then you will add the sliced vegetables/ingredients after you have made the stock. And you will cook them on medium heat until they are done/tender which will be approx. 30 minutes.

Remove the thyme and bay leaf before you puree or serve your soup, it was added just for the flavor component it adds during cooking - it will not taste well.

Then adjust seasonings salt and pepper to taste. I personally like to puree the soup and run through a strainer; however it taste well both ways.Ingredients you will need:

Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

http://www.chefshelleypogue.com

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