| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms |
| 8 |
oz |
Heavy cream |
| 1 |
md |
Onion, minced |
| 3 |
tb |
Light olive oil |
| 3 |
tb |
Flour |
| 2 |
c |
Chicken broth, (or water) |
| 1/2 |
ts |
Salt, (to taste) |
| 1/4 |
ts |
White pepper |
| 2 |
tb |
Sherry |
|
|
Sour cream as a topping, (optional) |
INSTRUCTIONS
In a large soup pan, heat the olive oil over medium heat, then cook the
onion until just soft, and add the mushrooms. Saute a minute or two until
the mushrooms just begin to soften. Stir in the flour. Slowly add the
liquid, stirring to mix it with the flour. Add the spices. Simmer 30
minutes. Puree in a blender. Return to the pan. Add cream and sherry. Heat
to serving temperature. Enjoy!
Note to celiacs and others who avoid wheat: You can use any kind of rice
flour (sweet, white or brown) in place of the wheat flour in this recipe (I
do!).
NOTES : A favorite from my early Seattle years, where the constant rain
feeds ample mushroom harvests. Here in Texas it's a lot drier but when a
blue norther brings snow through, I find nothing quite as comforting as a
warm bowl of mushroom soup.
Recipe by: Linda Blanchard, Gluten-Free Gadgeteer, mindplay@lx.net
Posted to MC-Recipe Digest V1 #375, by "mindplay@lx.net" <mindplay@lx.net>
on Wed, 15 Jan 1997.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”