January is National Soup Month. Chef Bear Cohen, who is the executive chef of the Main St. Cafe & Lounge in the Plaza Holiday Inn, shares his favorite soup, Mushroom and Boursin. The lounge recently received a huge makeover and serves a variety of soups daily.
Chef Bear's Cream of Mushroom and Boursin Soup
- 2 quarts of Heavy Cream
- 2 Tablespoons Minors Chicken Base
- 1 lb of Medium Mushrooms Sliced
- 8oz Shredded Parmesan Cheese
- 2 rounds of Boursin Cheese
- 2 oz. of Chopped Parsley
- Cornstarch to thicken
In medium Soup pan empty contents of Heavy Cream on Medium heat. Add chicken base and stir. Do not bring to Boil.
Keep constant stir of cream till it reaches 190 degrees.
Add Parmesan Cheese and stir until it has married to the cream. Add Boursin Cheese and stir until it has married to the cream. Add cornstarch to thicken.
You will want to thicken your stock a little on the heavy side as you are about to add your mushrooms, which will moisten the cream due to the water content of the mushroom. Once you have added your cornstarch add your mushrooms and fold them into the soup.
Reduce heat and allow the mushrooms to simmer stirring occasionally. Once mushrooms have turned dark and are soft your soup is done.