Joe Ames posted 01-04-99
Cream of Mushroom Soup
2 cups celery, diced
2 cups water
1/2 tsp. salt
2 tbsp. butter
1 cup mushrooms, chopped
1 tsp. onion, minced
2 tbsp. flour
1 1/2 cup milk
1/2 cup cream (optional half & half)
Pepper and salt to taste
Cook the celery in the salted water until tender.
Melt the butter in a saucepan, add the mushrooms and simmer 5
minutes.
One teaspoon of mixed onion may be added to this mixture. Add the flour and blend, then the milk and cream and simmer until the mixture has thickened.
Add the cooked celery mixture, season with salt and pepper.
Heat and serve with minced parsley sprinkled over the individual helpings of soup.
A dash of whipped cream may also be added.
Joe Ames posted 01-04-99
Cream of Mushroom Soup
1 lb. sliced fresh mushrooms
1 medium onion, finely chopped
1/4 cup plus 2 tbsp. butter
1/3 cup flour
3 cups chicken broth
2 cups half and half weight cream
1 tsp. salt
1/4 tsp. pepper
Saute mushrooms and onion in butter over low heat 10 minutes or until tender. Add flour stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth. Cook over medium heat stirring constantly until
thickened and bubbly.
Reduce heat to low. Stir in cream. Heat gently, do not boil.
Cream of Mushroom Soup
1/4 lb. butter
1 cup diced onion
2 cloves crushed garlic
1 bay leaf
1 lb. sliced fresh mushrooms
5 cups chicken stock
Salt, pepper, Accent, nutmeg to taste
1 tbsp. Lea-Perrins
1/2 cup flour
1 cup water
1/2 cup cream
In a 6 qt pot, saute onion and garlic in butter for 5 minutes.
Add bay leaf and mushrooms and saute 5 minutes.
Add stock, salt, Accent, nutmeg, and Lea-Perrins and bring to a boil.
Dissolve flour in water and slowly add to pot, stirring constantly.
Simmer 10 minutes.
Add cream and serve.