Cathes Mushroom Soup Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3 tbsp: Butter, more if needed
2 cup: Mushrooms, sliced
1/2 cup: Burgundy wine, hearty, or less
2 tbsp: Flour,
2 cup: Half-and-half, or less
Salt, to taste
Pepper, to taste
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp