| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 2 |
md |
Onions; finely minced |
| 1 3/4 |
lb |
Mushrooms, sliced |
| 1 |
c |
Dry sherry or Madeira |
| 2 |
tb |
Freshly chopped thyme leaves =OR=- Dried thyme |
| 1 |
ts |
Salt |
|
|
Freshly ground pepper to taste |
| 2 |
tb |
Flour |
| 4 |
c |
Milk |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions
and cook covered, stirring occasionally, for 10 minutes or until onions are
soft. Add the mushrooms, replace the cover and continue to cook another 10
minutes. Add the sherry, thyme, salt and pepper. Sprinkle the
onion/mushroom mixture with flour and cook, stirring, about a minute. Add
the milk and cream, cover and simmer 10 minutes more. Do not let the soup
come to a rolling boil or the milk will curdle. Serve the piping hot soup
immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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