“Food on the Hill” by Sue York
This week’s recipe:
Creme of Mushroom Soup
Photo by Sue York/ladailypost.com
ingredients…
1 1/2 pound of mushroom sliced (I like to mix and match, you get a better flavored soup)
1/3 cups butter
3 tablespoons flour
1/2 teaspoon salt
1 cup cream
1 (14oz) good chicken stock
1 tablespoon White wine
Fresh ground pepper
directions…
Photo by Sue York/ladailypost.comSlice mushrooms.
Photo by Sue York/ladailypost.comSauté mushrooms in a fry pan with a little butter on high heat, do this in batches. Do not crowd the pan with the mushrooms or they will steam and not brown. Your mushrooms should be golden brown when done.
Photo by Sue York/ladailypost.comTransfer the mushrooms to another dish to hold the batches until you are ready for them again.
Photo by Sue York/ladailypost.comAdd 3 tablespoons of butter to the fry pan and melt. Add flour and cook about 1 minute.
Photo by Sue York/ladailypost.comAdd your wine and lower the heat. Save about ½ cup of mushrooms out to garnish the soup bowl. Add everything else and heat until thickened.
Creme of Mushroom Soup
Photo by Sue York/ladailypost.com
