"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mushroom Soup Recipe

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This recipe for Mushroom Soup, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Trescott
Added: Tuesday, September 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. butter
1/2 c. chopped onion
1 lb. sliced mushrooms
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 c. beef stock
1 c. chicken stock
1 c. milk
1 c. cream
4 tsp. white wine


Directions:
Directions:
Saute the butter, onions and mushrooms until soft and clear.

Then mix the flour, salt, pepper, & garlic powder with the sauteed mixture.

Then stir in beef stock, chicken stock and milk.

Before time to serve, add cream and white wine and boil using burner for whatever it takes to boil.

Number Of Servings:
Number Of Servings:
5 cups
Preparation Time:
Preparation Time:
Short time
Personal Notes:
Personal Notes:
Very yummy but elegant soup! Nice to serve before the main course, or as a meal by itself!

 

 

 

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