pondlady
04-18-2007, 02:56 PM
6 T butter
2 c finely-minced yellow onions
1/2 t sugar
1 lb fresh mushrooms (half sliced, half finely chopped)
1/4 c flour
1 cup water
1 3/4 cups chicken broth
1 c dry vermouth (use only Gallo or Noily Prat for best flavour)
1 t salt
1/2 t pepper
1 t thyme
Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes. Add mushrooms and saute for about 5 minutes. Stir in flour and stir until smooth. Cook for about 2 minutes, stirring constantly. Add water and stir until it's smooth and well blended. Add the rest of the ingredients and heat until the soup comes to a boil. Reduce heat and simmer uncovered for 10- 15 minutes. Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.
2 c finely-minced yellow onions
1/2 t sugar
1 lb fresh mushrooms (half sliced, half finely chopped)
1/4 c flour
1 cup water
1 3/4 cups chicken broth
1 c dry vermouth (use only Gallo or Noily Prat for best flavour)
1 t salt
1/2 t pepper
1 t thyme
Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes. Add mushrooms and saute for about 5 minutes. Stir in flour and stir until smooth. Cook for about 2 minutes, stirring constantly. Add water and stir until it's smooth and well blended. Add the rest of the ingredients and heat until the soup comes to a boil. Reduce heat and simmer uncovered for 10- 15 minutes. Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.