Cream of mushroom soup from ny times

6 Servings

Quantity Ingredient
6 tablespoons Butter
1 medium Onion, finely chopped
½ pounds Fresh mushrooms, finely chopped
3 tablespoons Flour
3 cups Beef stock
1 Bay leaf
⅛ teaspoon Freshly ground pepper
¾ cup Half-and-half

1. Melt the butter in a heavy pan. Add the onions and stir over moderate heat until onions are transparent. Add the mushrooms and cook, stirring, another 4 minutes.

2. Remove the mixture from the heat and blend in the flour. Add the stock slowly, stirring constantly. Add the bay leaf and pepper.

3. Bring the mixture to a boil, reduce heat and simmer 5 minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before serving.

>From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990.

MC formatted by Brenda Adams <adamsfmle@...>; mc post 6/17/97 Recipe by: The New York Times Cookbook Posted to MC-Recipe Digest V1 #648 by Badams <adamsfmle@...> on Jun 22, 1997

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