Mushroom Soup with Chavrie Goat Cheese
- 1 pkg. (5.3 oz) Chavrie Goat Cheese Pyramid
- 1 ea.. Shallot (chopped)
- 1 Oz. Butter
- 2 Tbsp. Flour
- 2 C. Chicken stock
- 2 C. Milk
- 1 lb. Mushrooms white or assorted wild (sliced)
Sweat shallots in butter until tender (without color) in a heavy gauge sauce pot.
Add mushrooms and sauté until tender.
Add flour and stir well while remaining on the heat.
Add chicken stock and milk. Bring to a boil simmer for 20 minutes.
Carefully pour contents into a blender. And puree well ( be very careful you must leave the center cap of the blender off and cover loosely so you do not trap the steam..)
Return to sauce pot and bring to a simmer add the Chavrie Goat Cheese and season with salt and pepper.