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Mushroom-Roasted Garlic Soup

3 lb quartered medium mushrooms
3 heads peeled garlic cloves
2 large finely diced carrots
1 large yellow onion, finely diced
1/2 stalk finely diced celery
1 chopped leek
7 cups veal stock (preferred) or chicken stock
4 cups whipping cream
1 cup cooked rice
1 tablespoon butter

Lightly coat the peeled garlic cloves with olive oil and in a pan
in a preheated 350 degree oven, roast them until they are just
lightly colored.

In a large soup pot with 1 tablespoon of butter, saut\xe9 the diced
vegetables and 1/2 of the quartered mushrooms for 5 to 10 minutes.
Add the veal stock and 2 cups of the whipping cream and bring the
soup to a boil, then reduce to simmer.

In a food processor using the steel blade, puree the cooled roasted
garlic and the remainder of the mushroom to make a puree or duxelle
of mushrooms. Spoon the duxelle into the simmering soup and cook
for 1 hour. Add the cooked rice and the remaining cream and continue
simmering for 30 minutes more.

Check the soup for seasoning and add as necessary salt, pepper,
and cayanne pepper or pepper sauce to give the soup a little spark.


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