I used to receive a bottle of Frangelico every Christmas and, being neither a drinker nor a packrat, I looked for ways to use it in cooking. Heating it wasn’t successful, but adding it as a finish creates an incredibly subtle and smooth flavor. This velvety soup is best eaten immediately after it is made.
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 to 5 cups chicken stock
- 1 pound mushrooms, stems trimmed, thinly sliced
- ⅓ cup Frangelico or other hazelnut liqueur
- Place a heavy-bottomed stockpot over medium heat and add the butter. When the butter has melted, slowly whisk in the flour until the mixture resembles mashed potatoes. Continue whisking while adding the stock, until it is incorporated and mixture is smooth.
- Add the mushrooms and cook uncovered, over low heat for 1 hour, stirring occasionally. Do not shorten the cooking time you will lose the depth of flavor that makes this soup so special.
- Remove half the solids and place in a food processor or blender. Process until smooth, gradually adding 1 cup stock. Return puree to remaining soup and add the Frangelico.
- Serve immediately or transfer to a container, cover, and refrigerate.