INGREDIENTS

INSTRUCTIONS

Serves 5 or 6 Makes 7 cups
Step 1: Saute' vegetables Saute' mushrooms in 1/4 cup butter for 5 minutes.
Add green onions and garlic, and continue sauteing for 1 more minute. Set
aside.
Step 2: Make roux Make a roux from the remaining 1/4 cup butter and the
flour. (A roux is a cooked flour and butter paste that's the base for
sauces.) Cook the roux for 4 minutes over medium heat, whisking constantly.
Don't let the roux brown.
Step 3.. Make soup Add either the chicken stock or Hugli broth to the roux,
bring to a boil stirring frequently with a whisk, then simmer for 5
minutes. Add mushrooms and simmer for 15 minutes more. Puree the mushroom
mixture and add the heavy cream. Add the tarragon or dill, salt, and
optional Marsala.
Step 4.. Make liaison and serve Stir together the creme fraich or sour
creme, egg yolk, and lemon juice to make the liaison.
Pour soup into heated bowls.  Dribble the liaison into the soup to form the
design of your choice.  (We usually make ours look a bit esoteric-sort of
New Wave.)
"This recipe can be made with either chicken stock, or with a vegetarian
broth.  I prefer a brand of vegetable broth cubes called Hugli, which can
be found in health food stores. (We get it at Comers of the Mouth in
Mendocino.) It has a very distinctive flavor and is not at all watery. If
you can't find Hugli, you can use another brand. Fresh mushrooms only,
please."
Source: Café Beaujolais, by Margaret Fox (Mendocino, Calif.) Formatted by
Brenda Adams <adamsfmle@sprintmail.com> posted mc 11/11/96
Recipe By     : Margaret Fox, Cafe Beaujolais
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 18:19:16 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>

A Message from our Provider:

“Practice Safe Sex: get Married and be faithful!”