1. Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.
2. Sprinkle flour, salt and pepper over onions and mushrooms; stir well.
Cook 1 minute. Slowly add stock, stirring until smooth. Add half-and-half,
vermouth and bitters. Reduce to low heat; simmer gently 10 minutes. Adjust
seasoning and serve hot.
By Caroline Van Cleave, who "counts on this creamy, rich soup to tame the
bluster of fall days. She usually uses button mushrooms although a handful
of wild mushrooms can be added to the mix." She serves this at Northwestern
University tailgate parties.
Printed in the Chicago Tribune, September 18, 1996.
Posted to MM-Recipes Digest V3 #259
Date: Sun, 22 Sep 1996 01:10:00 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
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