1. Melt butter with oil in large pot over medium heat. Add onions and mushrooms. Cook, stirring occasionally, until tender, 10 minutes. 2. Sprinkle flour, salt and pepper over onions and mushrooms; stir well. Cook 1 minute. Slowly add stock, stirring until smooth. Add half-and-half, vermouth and bitters. Reduce to low heat; simmer gently 10 minutes. Adjust seasoning and serve hot. By Caroline Van Cleave, who "counts on this creamy, rich soup to tame the bluster of fall days. She usually uses button mushrooms although a handful of wild mushrooms can be added to the mix." She serves this at Northwestern University tailgate parties. Printed in the Chicago Tribune, September 18, 1996. Posted to MM-Recipes Digest V3 #259 Date: Sun, 22 Sep 1996 01:10:00 +0000 From: Linda Place
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|Serving Size: 1 Serving (974g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1025 (80%)|
|Amt Per Serving||% DV|
|Total Fat 113.8g||152 %|
|Saturated Fat 70g||350 %|
|Monounsaturated Fat 32.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 331mg||102 %|
|Sodium 1200.7mg||41 %|
|Potassium 1275mg||34 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 34.9g|
|Protein 23.3g||33 %|
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Calories per serving: 1280
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