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Title: Mushroom Soup Categories: Soups, Mushrooms Yield: 4 Servings 2 lb Fresh mushrooms 3 c Potatoes; diced 1 1/2 c Carrots; sliced 1 Clove garlic; (optional) 1 tb Onion; minced 1 tb Parsley; chopped Salt and pepper to taste 1/4 c Oil for roux 4 tb Flour for roux; (4 to 5) Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth. Add more water if too thick. For a richer soup, use chicken or beef broth. Posted to recipelu-digest by "Diane Geary" 1998 |