| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Soups – hot, Vegetarian, Cookbook |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Mushrooms; med. size |
| 1 |
md |
Onion; chopped |
| 2 |
c |
Vegetable stock; or water |
| 7 |
tb |
Butter; or margarine |
| 6 |
tb |
Plain flour |
| 2 |
c |
Milk |
| 1 |
c |
Heavy cream |
|
|
Salt |
|
|
Black pepper |
|
|
Chopped chives |
|
|
Slivers of mushrooms |
INSTRUCTIONS
GARNISH
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.
40 minutes to make.
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
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