| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Cookbook, Soups – hot, Vegetarian | 1 | Servings |
INGREDIENTS
| 4 | c | Mushrooms, med. size |
| 1 | Onion, chopped | |
| 2 | c | Vegetable stock, or water |
| 7 | T | Butter, or margarine |
| 6 | T | Plain flour |
| 2 | c | Milk |
| 1 | c | Heavy cream |
| Salt | ||
| Black pepper | ||
| Chopped chives | ||
| Slivers of mushrooms | ||
| minutes to make. |
INSTRUCTIONS
Set 4 of the mushrooms aside, then chop the rest finely. Place the onion with the chopped mushrooms in a saucepan and cover with vegetable stock. Cover and simmer for 30 minutes. Meanwhile slice the 4 remaining mushrooms and brown them in a frying pan with 1 tablespoon of the butter. Melt the rest of the butter in a pan. Slowly whisk the flour into the butter to produce a smooth mixture with no lumps. Then heat the milk and whisk it into this mixture. Bring to the boil, stirring constantly, and simmer for 2 - 3 minutes. Add the mushroom and stock mixture, the sauteed mushrooms and the cream. Stir well and season to taste. Pour into bowls, garnish and serve immediately. Serves 6 to 8 people. Good source of protein, vitamin A, B group vitamins, calcium. Typed and MC formatted by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Linda McCartney, Home Cooking Posted to MC-Recipe Digest by Badams <adamsfmle@sprintmail.com> on Apr 21, 1998
A Message from our Provider:
“People disappoint. God doesn’t.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2142
Calories From Fat: 1587
Total Fat: 180.2g
Cholesterol: 376.9mg
Sodium: 2698.1mg
Potassium: 1196.6mg
Carbohydrates: 109.2g
Fiber: 4.6g
Sugar: 29.7g
Protein: 30.5g