| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Eggs | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Mushrooms (sliced) |
| 2 | sm | Onions (finely chopped) |
| 3 | tb | Butter |
| 1 | tb | Oil |
| 2 | tb | Flour |
| 2 | cn | Chicken broth (condensed) |
| 2 | c | Water |
| 2 | Chicken bouillion cubes | |
| 1 | c | Milk |
| 4 | tb | Sour cream |
| 2 | Egg yolks (beaten) | |
| 1/4 | c | Sherry |
| 1 | tb | Worcesteshire sauce |
| ds | Nutmeg | |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| ds | Garlic powder |
INSTRUCTIONS
Saute mushrooms and onions in butter and oil for 10 minutes or until tender. Add flour to sauteed vegetebles. Add stock mixture of the chicken broth, water and bouillon to vegetables. Cook, not boiling, for 30 minutes. Add milk, stirring constangly. Take half mixture and blend in blender. Return to pot with other soup mixture. Add sour cream to cooking soup and stir. Add egg yolks to cooking soup, stirring constantly. Bring sherry to a boil and add to soup. Add remaining ingredients, simmer for 15 minutes and serve. SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”