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Receta Cream Of Mushroom Soup
by Global Cookbook

Cream Of Mushroom Soup
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Ingredientes

  • 4 Tbsp. Unsalted butter
  • 4 Tbsp. Extra virgin olive oil
  • 2 sm Onions, diced
  • 2 lb Mushrooms, sliced
  • 1 Tbsp. Quick-mixing flour,eg Wondra Salt & black pepper to taste
  • 1 c. Beef stock
  • 2 c. Half-and-half
  • 1/2 c. Dry vermouth
  • 12 dsh Bitters

Direcciones

  1. Heat butter with oil in large pot over medium heat. Add in onions and mushrooms. Cook, stirring occasionally, till tender, 10 min.
  2. Sprinkle flour, salt and pepper over onions and mushrooms; stir well.
  3. Cook 1 minute. Slowly add in stock, stirring till smooth. Add in half-and-half, vermouth and bitters. Reduce to low heat; simmer gently 10 min. Adjust seasoning and serve warm.
  4. 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.