Cream of mushroom soup from ny times
6 Servings
Ingredients
| 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 |
Directions
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