| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
tb |
Butter |
| 6 |
tb |
Sifted flour |
| 2 |
tb |
Choped onions |
| 1 1/2 |
lb |
Fresh domestic mushrooms; cleaned (up to 2) |
| 2 |
tb |
Water |
| 1 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Dried savory |
| 2 |
ts |
Sugar |
| 1 |
ts |
Soy sauce |
|
|
Salt to taste |
INSTRUCTIONS
Wasn't there someone on this list looking for a mushroom soup recipe? Well,
if there wasn't there should have been! I've got the world's best mushroom
soup, bar none. It comes from Jane and Michael Stern's excellent book, A
TASTE OF AMERICA, which is almost as good a travel resource as it is a
cookbook.
Melt 6 tablespoons of the butter in saute pan and gradually stir in sifted
flour. Cook over low heat, stirring, 5 minutes. Set aside.
Cook onions in remaining 2 Tablespoons of butter in a separate saucepan.
When onions are transparent, add mushrooms and water. Cover and lower heat.
Simmer gently 30 minutes, stirring 2 or 3 times.
Remove lid from onions and mushrooms; stir in cream and all remaining
seasonings, except salt. Bring to simmer.
Stir in flour-butter mixture to thicken. Salt to taste. Serve immediately.
Makes 4 small, but filling, servings.
>From Joe's of Reading, Pennsylvania Posted to TNT - Prodigy's Recipe
Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net>
on Aug 23, 1997
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