| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cookbook, Soups/stews | 6 | Servings | |
INGREDIENTS
| 6 | T | Butter |
| 1 | Onion, finely chopped | |
| 1/2 | lb | Fresh mushrooms, finely |
| chopped | ||
| 3 | T | Flour |
| 3 | c | Beef stock |
| 1 | Bay leaf | |
| 1/8 | t | Freshly ground pepper |
| 3/4 | c | Half-and-half |
INSTRUCTIONS
1990 6/17 Melt the butter in a heavy pan. Add the onions and stir over moderate heat until onions are transparent. Add the mushrooms and cook, stirring, another 4 minutes. Remove the mixture from the heat and blend in the flour. Add the stock slowly, stirring constantly. Add the bay leaf and pepper. Bring the mixture to a boil, reduce heat and simmer 5 minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before serving. From magazine I bought at used book store: Cookbook Digest, Nov/Dec MC formatted by Brenda Adams <[email protected]>; mc post Recipe by: The New York Times Cookbook Posted to MC-Recipe Digest V1 #648 by Badams <[email protected]> on Jun 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 38.1mg
Sodium: 1092.5mg
Potassium: 424.1mg
Carbohydrates: 17g
Fiber: 2.3g
Sugar: 4.6g
Protein: 6.5g