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Clam And Mushroom Soup

Meal.Mates's picture
Ingredients
  Leeks 2 Medium, thinly sliced (White And Some Green)
  Garlic 1 Clove (5 gm), minced
  Minced fresh tarragon 2 Teaspoon
  Butter/Rendered chicken fat 2 Tablespoon, rendered
  Unbleached flour 1 Tablespoon
  Canned minced clams 15 Ounce (Two 7 1/2 Ounce Cans)
  Dry vermouth 1⁄2 Cup (8 tbs)
  Mushroom concentrate 1⁄3 Cup (5.33 tbs)
  Mushrooms 3⁄4 Pound, sliced
  White pepper To Taste
  Sour cream 1⁄3 Cup (5.33 tbs) (Or To Taste)
  Minced parsley/Chives / combination of both 1 Tablespoon
  Sour cream 6 Tablespoon
  Croutons 1⁄2 Cup (8 tbs) (Garlic Or Cheese)
Directions

Cook leeks, garlic and tarragon in butter, covered, until leeks are soft.
Sprinkle with flour; cook, stirring, 3 minutes.
Drain clam liquor into a 2-cup measure, adding water to measure 2 cups.
Gradually stir into leek mixture with vermouth and mushroom concentrate.
Add mushrooms, salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 10 minutes or until mushrooms are tender.
Add sour cream and reserved clams.
Reheat and adjust seasonings.
Sprinkle with parsley and garnish with dollops of sour cream.
Pass the croutons.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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