MMMMM----- Recipe via Meal-Master (tm) v8.04
  Categories: Soups
       Yield: 6 Servings
       4 tb Unsalted butter
       4 tb Olive oil
       2 sm Onions; diced
       2 lb Mushrooms; sliced
       1 tb 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 ds Bitters
   1. Melt butter with oil in large pot over medium heat. Add onions and
   mushrooms. Cook, stirring occasionally, until tender, 10 minutes.
   2. Sprinkle flour, salt and pepper over onions and mushrooms; stir
   well. Cook 1 minute. Slowly add stock, stirring until smooth. Add
   half-and-half, vermouth and bitters. Reduce to low heat; simmer
   gently 10 minutes. Adjust seasoning and serve hot.
   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.
   Printed in the Chicago Tribune, September 18, 1996.