Recipe - Cream Of Mushroom Soup (WW 1970)

4 tablespoon Unsalted butter
4 tablespoon Olive oil
2 small Onions; minced
2 pound Mushrooms; cut or sliced up
1 tablespoon Quickmixing flour;eg Wondra
Salt & black pepper to taste
1 cup Beef stock
2 cup Halfandhalf
One half cup Dry vermouth
12 ds Bitters

1. Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.

2. Sprinkle flour, salt and pepper over onions and mushrooms; stir well.
Cook 1 minute. Slowly add stock, stirring until smooth. Add halfandhalf,
vermouth and bitters. Reduce to low heat; simmer gently 10 minutes. Adjust
seasoning and serve hot.

By Caroline Van Cleave, who "counts on this creamy, rich soup to tame the
bluster of fall days. She usually uses button mushrooms although a handful
of wild mushrooms can be added to the mix." She serves this at Northwestern
University tailgate parties.

Printed in the Chicago Tribune, September 18, 1996.
Posted to MMRecipes Digest V3 #259

Date: Sun, 22 Sep 1996 01:10:00 +0000

From: Linda Place placel@worldnet.att.net