| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3 |
bn |
Scallions |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 2 1/2 |
c |
Chicken stock |
| 8 |
|
Whole mushrooms |
| 5 |
oz |
15% cream |
| 2 |
tb |
35% whipping cream |
| 1 |
ds |
Cayenne |
INSTRUCTIONS
From: Scott Smith <swsmith@infobahnos.com>
Date: Sun, 25 Feb 1996 19:49:40 -0500
This recipe is one of my favourites. I learned it from a gourmet cooking
class I took last year. Melt Butter. Add onions, salt and pepper. Sauté 10
minutes, add stock and bring to a boil. Cover and simmer for 10 minutes.
Add half the mushrooms and let soak for 1 minute. Puree in blender/food
processor until smooth. Add 15% cream and heat gently. Drop in remaining
mushrooms and cook slowly until tender. Serve with a dollop of whipped
cream and a dash of cayenne (or paprika) for color. Use a warmed bowl (of
course).
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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