Billy Weaver's Cream of Mushroom Soup Recipe

About: This cream of mushroom soup is one of Friday Saturday Sunday's best known dishes, and is a respected tradition among restaurant staff. It can be found on the first course menu.

Recipe Info

Restaurant: Friday Saturday Sunday | Philadelphia

Servings: 6
Prep Time: 45 minutes
Cuisine: American
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (97)
Dish Type: Recipedishtype object (2)
Cooking Method: Recipemethod object (10)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (1)
Vegetarian: No



Dice mushrooms.

Sautee mushrooms in large sauce pot with butter until liquid in mushrooms is cooked off.

Sprinkle mushroom mixture with flour.

Cook and stir the mixture for a few minutes, add chicken stock, and continue to mix.

Over medium flame, let mixture reduce for about half an hour until down to original volume.

Refrigerate until close to serving time.

Before serving, add the heavy cream while heating the mixture. Add salt, white pepper and cognac to taste.

Recipe Note:

This recipe was originally published on Friday Saturday Sunday's Web site,


1 lb. Kennet Square "cream" mushrooms 1/2 stick(s) butter 2 Tbsp. flour 1 qt. chicken stock 1 qt. heavy cream 0 Cognac, to taste 0 Salt and white pepper, to taste


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