Dave's cream of mushroom soup

Yield: 4 Servings

Measure Ingredient
1 ounce Dried cepes; or other wild mushroom
½ cup Water; boiling
6 tablespoons Butter
1 pounds Fresh mushrooms; sliced
1 small Onion; finely minced
5 tablespoons Flour
1 cup Milk
½ cup Half-and-half
1½ cup Chicken stock or broth

Soak dried mushrooms in boiling water. Meanwhile, wash and slice fresh mushrooms. Melt two tablespoons of the butter in a saucepan; add onions, soaked cepes minced very fine, and sliced fresh mushrooms and saute for 15 minutes, allowing liquids to evaporate. Transfer sauteed mushrooms to a warm bowl and set aside.

Melt remaining butter in the saucepan and blend in flour to make a roux.

Cook for a few minutes, then stir in milk and cook until thick and smooth.

Stir in broth and water from soaking mushrooms. Add sauteed mushroom mixture. Heat just to boiling, stir in half-and-half and serve.

Very rich and satisfying!

Contributor: Dave Sacerdote (with thanks to Ian Hoare) Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@...> on Jan 21, 99

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