Mushroom Soup with Frangelico

5 T. unsalted butter
5 T. all-purpose white flour
4-5 c. chicken stock, divided
1 lb. mushrooms, stems trimmed, thinly sliced
1/3 c. Frangelico or other hazelnut liqueur

Melt butter over very low heat in a heavy-bottomed saucepan or stockpot; when butter has melted, slowly whisk in flour until mixture resembles mashed potatoes. Continue whisking while adding 3-4 c. chicken stock and until all stock is incorporated and mixture is smooth.

Add mushrooms and cook, uncovered, over low heat for 1 hour, stirring occasionally. Do not shorten the cooking time or you will lose the depth of flavor that makes this soup so special.

Remove half the mushrooms and process until smooth in a food processor or blender, gradually adding 1 c. broth; return to pan. Use the Frangelico as a finish when soup is ready to serve.

Makes 6-7 cups.

Adapted from Recipes from the Night Kitchen, p. 52.