Free Recipe Cream of Mushroom Soup From Ny Times

Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Cream of Mushroom Soup From Ny Times Recipe

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

Cream of Mushroom Soup From Ny Times Preparation

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 <adamsfmle@sprintmail.com>; mc post 6/17/97 Recipe by: The New York Times Cookbook Posted to MC-Recipe Digest V1 #648 by Badams <adamsfmle@sprintmail.com> on Jun 22, 1997

How Do You Cook Cream of Mushroom Soup From Ny Times?

If you know another way to cook Cream of Mushroom Soup From Ny Times please make a comment in the form below to help other free recipe users make the best of this free recipie.