Ingredients
8 oz fresh white mushrooms, sliced
1 qt organic beef stock
1 tbsp unsalted butter
2 tbsp unbleached AP flour + 1 tbsp unsalted butter
3 tbsp organic white wine
1/4 c buttermilk, or cream
sea salt, freshly ground black pepper to taste
fresh parsley, chopped (optional, for garnish)
Directions
1. In a medium-sized pot, melt butter over medium heat and saute mushrooms until tender; about 5 minutes. Remove mushrooms from heat and set aside.
2. Add remaining butter and stir in flour. This will make a roux. The flour will clump together into a ball, but not to worry, it will smooth out once the broth is added. Speaking of which, gradually add the broth, whisking until the flour dissolves in the broth. Pour in the rest of the broth and add the wine. Return 2/3 of the mushrooms to the pot. Cover and simmer for 20 minutes.
3. Turn off heat and let the soup cool before using an immersion blender. The idea is to not purée the mushrooms, but to chop them up into little bits. Return remaining mushrooms to the pot along with the buttermilk, salt, and black pepper. Bring up to a boil for five minutes.
4. Remove from heat and ladle into bowls.
