Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Fresh mushrooms; wiped clean |
| And chopped | |
| 8 tablespoons | Unsalted butter |
| 2 cloves | Garlic; minced |
| 12 | Scallions; chopped |
| 8 tablespoons | All-purpose flour |
| 8 cups | Hot chicken broth |
| 2 cups | Heavy cream |
| Salt and white pepper to taste | |
| 6 | White mushroom caps; sliced |
| Chives; chopped |
In a large saucepan over medium heat, saute mushrooms in butter with garlic and scallions for 7-10 minutes, stirring. Stir in the flour, remove from heat and bring to room temperature. Return to heat and stir in hot broth, a little at a time, beating constantly. Cook, stirring until bubbly. Stir in the cream and season to taste. Add sliced mushrooms and ladle into bowls. Sprinkle with chives before serving. Keeps well for several days.
For best of the best, don't skimp and don't substitute! Serves 6 Posted by: Elaine Radis (BGMB90B) - Prodigy Reposted by: Debbie Carlson
From: Debbie Carlson Date: 09-27-95 (10:53) (159) Fido: Cooking