Cathe's mushroom soup
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter (more if needed) |
| 2 | cups | Mushrooms, sliced |
| ½ | cup | Burgundy wine, hearty (or less) |
| 2 | tablespoons | Flour |
| 2 | cups | Half-and-half (or less) |
| Salt, to taste | ||
| Pepper, to taste | ||
Directions
Saute mushrooms in butter until brown. Add wine when mushrooms start making their own juice; cook over medium heat until all liquid evaporates and clear oil from butter is in pan, about 10 minutes.
Add flour and cook on high about 5 minutes; stir and blend, cook till nut-brown. (Like a medium brown roux, except for mushrooms and is wine-colored.) Can add more butter as necessary to make a smooth "sauce" texture. Stir constantly.
Stir in half-and-half (can substitute milk) until you have the thickness or amount of soup you want; stir to creamy consistency.
Salt and pepper to taste. Makes about 1½ to 2 cups soup.