| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 2 |
tb |
Flour |
| 2 |
c |
Milk |
| 2 |
tb |
Butter |
| 1/2 |
lb |
White button mushrooms; sliced |
| 1/8 |
ts |
Mace |
| 1/4 |
c |
Cream sherry |
|
|
Salt and white pepper; (to taste) |
| 2 |
tb |
Fresh cilantro; (chopped) |
INSTRUCTIONS
In a large saucepan, place the stick of butter and heat it on medium
until it is melted and bubbly. Add the flour and stir it in for 3
minutes. While stirring constantly, slowly add the milk. Cook and
stir the mixture for 5 minutes, or until it thickens.
Casa del Granjero, Albuquerque, New Mexico, Specialty Recipe Creamy
Fresh Mushroom Soup
"I used to own a restaurant and catering business in Oklahoma, and
this is a recipe that I developed out of my kitchen. It is delicious
and you can make it as rich or light as you want by using either
heavy cream or low-fat milk.
...Victoria Farmer
In a large skillet place the 2 Tablespoons of butter and heat it on
medium until it is melted. Add the mushrooms and saute them for 5
minutes, or until they are tender.
Add the sauteed mushrooms to the milk mixture. Cook the soup on low
heat until it begins to simmer. Add the mace, sherry, salt, and white
pepper. Mix them in well. Garnish each serving with the cilantro.
Serves: 4 to 6
Posted to MM-Recipes Digest V4 #2 by eyesopen@ix.netcom.com
(Linda/Tennessee) on Jan 07, 1999, converted by MM_Buster v2.0l.
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