Cathe's mushroom soup
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Cathe's mushroom soup
  Soups    Mushrooms  
Last updated 6/12/2012 12:46:52 AM. Recipe ID 7345. Report a problem with this recipe.
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      Title: Cathe's mushroom soup
 Categories: Soups, Cathe
      Yield: 1 Batch
      3 tb Butter (more if needed)
      2 c  Mushrooms, sliced
    1/2 c  Burgundy wine, hearty
           -(or less)
      2 tb Flour
      2 c  Half-and-half (or less)
           Salt, to taste
           Pepper, to taste
  Saute mushrooms in butter until brown.  Add wine when mushrooms start
  making their own juice; cook over medium heat until all liquid
  evaporates and clear oil from butter is in pan, about 10 minutes.
  Add flour and cook on high about 5 minutes; stir and blend, cook till
  nut-brown.  (Like a medium brown roux, except for mushrooms and is
  wine-colored.)  Can add more butter as necessary to make a smooth
  "sauce" texture.  Stir constantly.
  Stir in half-and-half (can substitute milk) until you have the
  thickness or amount of soup you want; stir to creamy consistency.
  Salt and pepper to taste.  Makes about 1 1/2 to 2 cups soup.

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Recipe ID 7345 (Apr 03, 2005)

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