Cream of Mushroom Soup I

Description
Contributed by World Recipes Y-Group
 * Yield: 6 Servings

Ingredients

 * 4 tbsp unsalted butter
 * 4 tbsp olive oil
 * 2 small onions; diced
 * 2 lb mushrooms; sliced
 * 1 tbsp quick-mixing flour; eg. Wondra
 * salt and black pepper to taste
 * 1 cup beef stock
 * 2 cups half-and-half
 * ½ cup dry vermouth
 * 12 dash bitters

Directions

 * 1) Melt butter with oil in large pot over medium heat.
 * 2) Add onions and mushrooms.
 * 3) Cook, stirring occasionally, until tender, 10 minutes.
 * 4) Sprinkle flour, salt and pepper over onions and mushrooms; stir well.
 * 5) Cook 1 minute.
 * 6) Slowly add stock, stirring until smooth.
 * 7) Add half-and-half, vermouth and bitters.
 * 8) Reduce to low heat; simmer gently 10 minutes.
 * 9) Adjust seasoning and serve hot.
 * 10) Enjoy.