Saturday, June 25, 2016

Mushroom Soup

Mushroom Soup     


 6 tablespoons margarine 
 1 finely chopped onion
 1 pound fresh mushrooms chopped
 3 tablespoons all-purpose flour
 4 cups beef stock or chicken 
 white pepper to taste
 1 dash ground nutmeg
 1 1/2 cups heavy cream  


1. Melt margarine in large heavy saucepan. Add finely chopped onion and cook 
over moderate heat until onion is translucent. 
Add chopped (not sliced) mushrooms and cook 5 minutes, stirring occasionally.

 2. Blend in flour until vegetables are well-coated. Add stock or broth slowly; stir constantly. 
Bring to a boil, reduce heat, and simmer for 5 minutes. 

 3. Add white pepper and nutmeg. Remove from heat and stir in the cream.

 4. Place in serving bowls and garnish with fresh herbs. 

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