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| Cream of Mushroom Soup (Dairy/Vegetarian)
85 gr. dried mushrooms 4 cups vegetable stock, at room temperature 3 Tbsp. butter 2 Tbsp. flour 3/4 cup each sweet cream and milk 1 egg yolk, well beaten salt and pepper to taste Soak the mushrooms in warm water to cover for 1/2 hour. Drain the mushrooms and place them in the stock and let stand for 2 - 3 hours. Bring the stock and mushrooms to a boil and let boil gently for 1/2 hour. Remove the mushrooms, chop them finely and return to the stock. In a skillet melt the butter and, over a very low flame add the flour, stirring well. Add the cream milk, salt and pepper and stir constantly over a very low flame until this sauce has thick- ened. Slowly add the sauce to the stock, stirring constantly and immediately before serving add the egg yolk, mixing it in well. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |