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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