Title: Cream of Mushroom Soup
Categories: None
Yield: 1 Servings

8 tb Butter
6 tb Sifted flour
2 tb Choped onions
1 1/2 lb Fresh domestic mushrooms;
-cleaned (up to 2)
2 tb Water
1 1/2 c Heavy cream
1/2 ts Dried savory
2 ts Sugar
1 ts Soy sauce
Salt to taste

Wasn't there someone on this list looking for a mushroom soup recipe? Well,
if there wasn't there should have been! I've got the world's best mushroom
soup, bar none. It comes from Jane and Michael Stern's excellent book, A
TASTE OF AMERICA, which is almost as good a travel resource as it is a
cookbook.

Melt 6 tablespoons of the butter in saute pan and gradually stir in sifted
flour. Cook over low heat, stirring, 5 minutes. Set aside.

Cook onions in remaining 2 Tablespoons of butter in a separate saucepan.
When onions are transparent, add mushrooms and water. Cover and lower heat.
Simmer gently 30 minutes, stirring 2 or 3 times.

Remove lid from onions and mushrooms; stir in cream and all remaining
seasonings, except salt. Bring to simmer.

Stir in flour-butter mixture to thicken. Salt to taste. Serve immediately.
Makes 4 small, but filling, servings.

>From Joe's of Reading, Pennsylvania Posted to TNT - Prodigy's Recipe
Exchange Newsletter by "Peggy L. Makolondra"
on Aug 23, 1997