*  Exported from  MasterCook  *
 
                        CREAM OF MUSHROOM SOUP (LIE)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Mushrooms,rinsed & drained
    2       tb           Butter or margarine
    1                    Large onion,chopped
      1/2   ts           Dried thyme leaves
      1/4   c            All-purpose flour
    6       c            Chicken broth,reg-strength
    1                    Dried bay leaf
    1       c            Whipping cream
    3       tb           Dry sherry
                         Salt
                         Pepper
 
   Mushroom soup is so readily available in cans that it
   seldom occurs to the cook to make it from scratch. The
   canned product is, in fact, so universal, reliable,
   and chameleon-like in flavor that it has become the
   base of a thousand casseroles.
   If you seek a more intense mushroom flavor, however,
   look no further. Erid Lie, tooting his own horn,
   claims to have the answer to your prayers right here.
   Flour plays a part in the thickening of this soup, but
   the basic body and emphatic statement of mushroom
   flavor come from cooking part of the mushrooms with
   onions until they are mellow and lightly browned, then
   pureeing them.
   The flavor is further enhanced by adding sliced
   mushrooms before the final heating.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿÿÿÿÿÿ
   1. Chop half the mushrooms; thinly slice the remaining
   mushrooms and set aside.
   2. Melt butter in a 5-6 quart pan over medium-high
   heat; add chopped mushrooms, onion, and thyme. Stir
   often until the vegetables are lightly browned, 15-20
   minutes. Mix flour with vegetables.
   3. Pour into a blender or food processor; whirl,
   adding as much broth as needed to get the mixture
   smoothly pureed. Pour mixture back into pan; add
   remaining broth, sliced mushrooms, bay leaf, and
   cream.
   4. Bring soup to a boil on high heat, stirring
   frequently. Reduce heat to low and simmer to blend
   flavors, about 10 minutes. Add sherry, salt, and
   pepper to taste. Make about 8 cups.
   
   ~ Eric Lie, Edmonds, WA
  
 
 
                    - - - - - - - - - - - - - - - - - -