- 16 cups [4 L] water
- 8 cups [2 L] dry white wine
- 16 ounces [500 mL] chicken broth
- 3/4 ounce [21 g] freshly minced tarragon
- 2 pounds [900 g] freshly chopped mushrooms
- 15 green onions, minced
- 8 cups [2 L] cream [15% m.s.g.]
- Salt and pepper, to taste
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- Pour together water, dry white wine and chicken broth into a large casserole.
- Mix in minced tarragon, chopped mushrooms and minced green onions.
- Bring to a boil, remove from heat and slowly stir in cream; salt and pepper.
- Leave to simmer stirring often over low heat until thickened, into the top part of a double-boiler if possible, until really hot and thickened.
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