Name: Cathe's Mushroom Soup
Ingredients: 3 tb Butter (more if needed); 2 c Mushrooms, sliced; 1/2 c Burgundy wine, hearty (or less); 2 tb Flour; 2 c Half-and-half (or less); Salt, to taste; Pepper, to taste

CATEGORY	CUISINE	TAG	YIELD
		Soups, Cathe	1	Batch

INGREDIENTS

3	tb	Butter (more if needed)
2	c	Mushrooms, sliced
1/2	c	Burgundy wine, hearty (or less)
2	tb	Flour
2	c	Half-and-half (or less)
		Salt, to taste
		Pepper, to taste

INSTRUCTIONS

Saute mushrooms in butter until brown.  Add wine when mushrooms start
making their own juice; cook over medium heat until all liquid evaporates
and clear oil from butter is in pan, about 10 minutes.
Add flour and cook on high about 5 minutes; stir and blend, cook till
nut-brown.  (Like a medium brown roux, except for mushrooms and is
wine-colored.)  Can add more butter as necessary to make a smooth "sauce"
texture.  Stir constantly.
Stir in half-and-half (can substitute milk) until you have the thickness or
amount of soup you want; stir to creamy consistency. Salt and pepper to
taste.  Makes about 1 1/2 to 2 cups soup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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