Recipe - Cream Of Mushroom Soup From Ny Times

6 tablespoon Butter
1 md Onion, finely chopped
One half pound Fresh mushrooms, finely
chopped
3 tablespoon Flour
3 cup Beef stock
1 Bay leaf
1/8 teaspoon Freshly ground pepper
Three fourths cup Halfandhalf

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@sprintmail.com; mc post 6/17/97

Recipe by: The New York Times Cookbook Posted to MCRecipe Digest V1 #648
by Badams adamsfmle@sprintmail.com on Jun 22, 1997