| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
lb |
Fresh mushrooms; sliced |
| 6 |
|
Scallions – sliced – or l large onion; chopped |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 1/4 |
c |
Water |
| 1 |
cn |
Unsalted chicken broth |
| 1 |
c |
Half-and-half; even skim will do |
|
|
Fresh chopped parsley |
INSTRUCTIONS
In a medium saucepan, melt butter.Add mushrooms and scallions or onion and
sauté until tender. Stir in flour, salt, and pepper. Cook over low heat
until smooth Stir in water and broth. Heat to boiling. Add half-and-half
and heat just to boiling (do not boil). Garnish with fresh parsley. MAKES 4
SERVINGS. Typos by Brenda Adams Home Cookin' with Dave's Mom, By Dave's
Mom, Dorothy
Posted to MC-Recipe Digest V1 #211
Date: Wed, 21 Aug 1996 23:38:16 -0400
From: ADAMSFMLE@aol.com
NOTES : "I concocted this soup over the years. I call this kind of recipe
'by
guess and by golly' - looking at various cookbooks and adapting
the soup to
my own taste,"
says Dave's mom.
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