Cream of Mushroom Soup 4
Categories: Cream of, Butter, Mushrooms, Soups
4 tablespoons of unsalted butter
4 tablespoons of Olive oil
2 small Onions, diced
2 pounds of Mushrooms, sliced
1 tablespoon of Quick-mixing flour;eg Wondra
Salt & black pepper to taste
1 cup of Beef stock
2 cups of Half-and-half
1/2 cup of Dry vermouth
12 ds Bitters |
|
1. Melt butter with oil in large pot over medium heat. Add onions and mushrooms. Cook, stirring occasionally, until tender, 10 minutes. 2. Sprinkle flour, salt and pepper over onions and mushrooms; stir well. Cook 1 minute. Slowly add stock, stirring until smooth. Add half-and-half, vermouth and bitters. Reduce to low heat; simmer gently 10 minutes. Adjust seasoning and serve hot. By Caroline Van Cleave, who "counts on this creamy, rich soup to tame the bluster of fall days. She usually uses button mushrooms although a handful of wild mushrooms can be added to the mix." She serves this at Northwestern University tailgate parties. Serving Size: 6 Printed in the Chicago Tribune, September 18, 1996. Posted to MM-Recipes Digest V3 #259 Date: Sun, 22 Sep 1996 01:10:00 +0000 From: Linda Place <placel@worldnet.att.net> |
|
