| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms |
| 1/2 |
c |
Butter or margarine |
| 1 |
ts |
Lemon juice |
| 1 |
sm |
Onion; sliced |
| 1/3 |
c |
All purpose flour |
| 3 1/2 |
c |
Water |
| 3 |
|
Chicken-flavor bouillon cubes or envelopes |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Heavy or whipping cream |
INSTRUCTIONS
Yummy recipe from The Good Housekeeping Illustrated Cookbook. It's
definitely TNT.
Trim tough stems ends of mushrooms; remove stems; set aside. With knife,
slice mushroom caps thinly. In 4-qt saucepan over medium-high heat, in hot
butter or margarine, cook sliced mushrooms and lemon juice until mushrooms
are just tender, stirring. Reduce heat to medium-low; with slotted spoon,
remove mushrooms to bowl. In saucepan in remaining butter, cook onion and
stems; cook until onion is tender. Stir in flour until blended; cook 1
minute, stirring the mixture constantly. Gradually stir in water and
bouillon; cook, stirring constantly, until mixture is thickened. Into
blender container, ladle half of mixture; cover and at high speed, blend
until smooth. Repeat with other half. Return mixture to saucepan; stir in
salt, pepper, cream and mushroom slices; reheat just until soup is boiling.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Louise Lovdahl
<llovdahl@kusd.kusd.edu> on Sep 26, 1997
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