preparation
Combine half butter with celery, onion, mushrooms and parsley; sauté. When onion and celery are transparent (not brown) add milk, cream and desired amount of seasonings. Heat to warm temperature. In large soup pan, make a mix by melting remaining butter; add flour, stirring constantly until creamy and thick to make roux (on the order of paste, but not too thick to stir). Add mixture slowly to roux. Add cognac and stir. Add shellfish, warming gently until fish is heated. Serves 4. |