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Fresh Mushroom Soup
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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6 tablespoons margarine -- not diet
1 onion -- finely chopped
1 pound chopped mushrooms
3 tablespoons all-purpose flour
4 cups beef stock -- and/or chicken
white pepper -- to taste
1 dash ground nutmeg
1 1/2 cups heavy cream
2 tablespoons parsley
* Use Italian parsley, basil, dill or your choice of herbs.
1. Melt margarine in large heavy saucepan. Add finely chopped onion and
cook over moderate heat until onion is translucent. Add chopped (not sliced)
mushrooms and cook 5 minutes, stirring occasionally.
2. Blend in flour until vegetables are well-coated. Add stock or broth
slowly; stir constantly. Bring to a boil, reduce heat, and simmer for 5
minutes.
3. Add white pepper and nutmeg. Remove from heat and stir in the cream.
4. Place in serving bowls and garnish with fresh herbs.
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