- 4 teaspoons Butter – sliced
- 1 small onion- sliced
- 2 stalks celery -chopped
- 2 cups Cremini Mushrooms- chopped
- 1/4 teaspoon White pepper
- 3 cups Chicken broth
- 1/2 teaspoon flour
- 1/4 cup creme
- Toasted almonds (heat almonds in a small frying pan until brown-watch closely minding not to burn)
Heat skillet on medium heat. Add the butter whisking frequently.
Once melted the butter will start to foam up. Watch carefully as lightly browned specks begin to form at the bottom of the pan. You will smell a nutty deep aroma.
It’s easy to overcook browned butter and go from brown to burnt. If butter blackens, start over.
As soon as brown specks appear add onion and celery. cook for 5 minutes.
Add mushrooms and cook for 10 minutes.
In a jar combine flour and a little of the broth (1/2 cup). Tighten the cover on jar.
Shake until there are no lumps.
Pour into pan, stir and cook for 1 minute.
Add the rest of the broth stir and add pepper .
Cook for 15 minutes.
Using an emersion blender whirl all ingredients until smooth.
Cool before Blending !!
Blend until silky smooth.
Pour into sauce pan and reheat . you can add a little water at this point if you feel its too thick.
Salt to taste.
Ladle into bowls and serve with swirl of creme over top.
Sprinkle with toasted almonds.