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Title: Cream of Mushroom Soup From Ny Times Categories: Soups/stews, Cookbook Yield: 6 Servings 6 tb Butter 1 md Onion, finely chopped 1/2 lb Fresh mushrooms, finely -chopped 3 tb Flour 3 c Beef stock 1 Bay leaf 1/8 ts Freshly ground pepper 3/4 c Half-and-half 1. 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. 2. Remove the mixture from the heat and blend in the flour. Add the stock slowly, stirring constantly. Add the bay leaf and pepper. 3. 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 1990. MC formatted by Brenda Adams Recipe by: The New York Times Cookbook Posted to MC-Recipe Digest V1 #648 by Badams |