Cream of Mushroom Soup I

Cream of Mushroom Soup

Categories: Soups

Yield: 6 Servings


 * 4 tb unsalted butter
 * 4 tb olive oil
 * 2 sm onions; Diced
 * 2 lb Mushrooms; Sliced
 * 1 tb Quick-Mixing flour;eg Wondra

salt & black pepper to Taste
 * 1 c beef stock
 * 2 c Half-And-Half
 * 1/2 c dry vermouth
 * 12 ds bitters


 * 1. Melt butter With oil in Large Pot Over Medium Heat. Add onions AndMushrooms. Cook, Stirring Occasionally, Until Tender, 10 Minutes.


 * 2. Sprinkle flour, salt And pepper Over onions And Mushrooms; StirWell. Cook 1 Minute. Slowly Add Stock, Stirring Until Smooth. AddHalf-And-Half, vermouth And bitters. Reduce to Low Heat; SimmerGently 10 Minutes. Adjust Seasoning And Serve Hot.

Enjoy.

contributed by :
* World Recipes Y-Group