Cream of Mushroom Soup From Ny Times

Cream of Mushroom Soup From Ny Times Ingredients

6 tb Butter	3 c Beef stock
1 md Onion, finely chopped	1 Bay leaf
1/2 lb Fresh mushrooms, finely	1/8 ts Freshly ground pepper
3 tb Flour	3/4 c Half-and-half

Instructions for Cream of Mushroom Soup From Ny Times

1. Melt the butter in a heavy pan. Add the onions and stir over moderate heat until onions are transparent. Add the mushrooms and cook, stirring, another 4 minutes. 2. Remove the mixture from the heat and blend in the flour. Add the stock slowly, stirring constantly. Add the bay leaf and pepper. 3. Bring the mixture to a boil, reduce heat and simmer 5 minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before serving. >From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990. MC formatted by Brenda Adams ; mc post 6/17/97 Recipe by: The New York Times Cookbook Posted to MC-Recipe Digest V1 #648 by Badams on Jun 22, 1997

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Butter	Flour	Ground Pepper
Mushroom	Onion

Soups Mushrooms Butter Onion Lunch

for flavor and categorization

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