Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Tek) 9/26/83; site tektronix.UUCP Path: utzoo!watmath!clyde!burl!mgnetp!ihnp4!drutx!houxe!hogpc!houti!ariel!vax135!cornell!uw-beaver!tektronix!moiram From: moiram@tektronix.UUCP Newsgroups: net.cooks Subject: Cream of Mushroom Soup Message-ID: <2768@tektronix.UUCP> Date: Fri, 15-Jun-84 21:25:48 EDT Article-I.D.: tektroni.2768 Posted: Fri Jun 15 21:25:48 1984 Date-Received: Fri, 22-Jun-84 03:42:40 EDT Organization: Tektronix, Beaverton OR Lines: 47 Although I haven't yet tried this recipe, it is from one of my favorite cookbooks, RITUAL OF THE HEARTH by Roberta Sickler. QUEEN OF MUSHROOM SOUP .75 lb mushrooms 5 T sweet butter 1 small white onion, minced 1.5 cups vegetable broth (2 tsp veggie powder in boiling water) 3 T unbleached white flour 1/8 tsp thyme 1 - 2 T chopped fresh parsley 1 egg 1.5 cups milk .5 cup heavy cream 1 T lemon juice 3 T sour cream salt & pepper to taste The stems are removed from the mushrooms. The caps are sliced uniformly and set aside. The stems are chopped fine. In about 3 T sweet butter, the stems are sauteed with the minced onion, until both are very tender. The mushrooms and onions are removed and placed in a strainer set over a bowl, and the juices pressed out into the bowl with a wooden spoon. Meanwhile, the vegetable broth is prepared. With a few tablespoons of the broth, the mushroom-onion mixture is pureed in the blender, or minced very fine in a chopping bowl, and set over a medium flame. Three tablespoons of white flour are sprinkled into the juices, the mixture is stirred briskly until a roux forms. The roux is cooked 1 minute and the remaining vegetable broth is slowly stirred in. When the broth has thickened evenly, the mushroom puree, thyme and parsley are added. The egg, milk, and heavy cream are beaten together and added to the soup. The heat is reduced, and the soup is heated gently. Meanwhile, the sliced mushroom caps are added to 2 tablespoons heated butter in a skillet. Over low heat, they are tossed until lightly coated. Lemon juice is added and the mushrooms are covered, and cooked for 3 minutes. The hot soup is beaten lightly with a wire whisk, seasoned, and the sauteed mushroom slices are added. Sour cream is beaten into the mushroom soup just before serving. Moira Mallison tektronix!moiram