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| Mushroom Soup |
| Ingredients: 2 tablespoons butter 1 1/2 tablespoon flour 1 cup stock (chicken, beef or vegetable), (I use canned chicken broth) 1 cup heavy cream 1/2 cup milk 1/8 cup white wine 1 - 12 oz package fresh mushrooms, thinly sliced |
| Directions: 1. Melt butter in heavy large sauce pan. 2. Stir in flour to make roux (paste). 3. Stir in liquid. 4. Add mushrooms. 5. Simmer 30 minutes (until mushrooms are tender). |
| Hints: I usually double the recipe and use both moonlight mushrooms and portobellos. You can also use other meaty mushrooms. The greatest amount of work here is cutting up musrooms. After that it's a piece of cake! Try this recipe and you'll never go back to canned soup. |