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Voila part 2.

Cream Of Mushroom Soup
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4 Tablespoons Unsalted butter
4 Tablespoons Olive oil
2 Small Onions; diced
2 Pounds Mushrooms; sliced
1 Tablespoon Quick-mixing flour;eg Wondra
Salt & black pepper to taste
1 Cup Beef stock
2 Cups Half-and-half
1/2 Cup Dry vermouth
12 Dashes 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. Posted to



Cream Of Mushroom Soup
======================
8 Ounces Mushrooms
4 Tablespoons Butter or margarine
1 Medium Onion; chopped
1/4 Cup All-purpose flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Water
1 Can {10 3/4 oz.} condensed chicken broth
1 Cup Half-and-half
Snipped parsley
.
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook
and stir sliced mushrooms in 2 tablespoons of the butter in 3-quart
saucepan over low heat until golden brown. Remove mushrooms with
slotted spoon.
Cook and stir chopped mushrooms and onion in remaining butter until
onion is tender. Stir in flour, salt, and pepper. Cook over low heat,
stirring constantly, about 1 minute. Remove from heat; stir in water
and broth. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in half-and-half and sliced mushrooms; heat just until
hot. DO NOT BOIL. Garnish each serving with parsley.
Recipe by: Betty Crocker Recipes For Today
Converted by MM_Buster v2.0l.
Servings: 4



Cream Of Mushroom Soup
======================
1/2 Pound White mushrooms
1/4 Pound Mixed wild mushrooms
3 Tablespoons Butter
1 Medium Yellow onion, sliced
2 Tablespoons Chopped fresh thyme
3 Tablespoons Dry white wine
2 Cups Chicken broth
1 Cup Heavy cream
Salt and pepper to taste
1 Tablespoon Butter
4 Shiitake mushrooms, sliced
Fresh thyme, for garnish
.
Slice mushrooms and place in a saucepan with the butter. Saute over
medium heat for 2 minutes, stirring. Add onion and thyme and continue
to saute for 2 minutes. Add white wine and cook for 2 minutes. Add
chicken broth, heavy cream, and salt and pepper to taste. Cook for 5
minutes, then puree in a blender.
Heat 1 tb butter in a saute pan and add shiitake mushrooms. Saute for 1
minute, until somewhat soft.
Ladle pureed soup into bowls, garnish with sauteed shiitakes and thyme,
and serve hot.
Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.


Cream Of Mushroom Soup
======================
1 Pound Mushrooms
1 Lemon, juice
3 Ounces Butter
1 Shallot OR
1 Tablespoon Onion chopped
1 Small Clove garlic
Salt & pepper
2 Ounces Flour
2 Pints Beef stock
4 fl Double cream
.
Make a duxelles as follows. Chop garlic finely and add, with the onions
or shallots, to 1/3 of the butter in a pan. Sweat, then cook gently
till golden. Meanwhile prepare mushrooms, chop and sprinkle with lemon
juice. When onions/shallots are golden, add mushrooms and cook. If they
exude a great deal of liquid, strain and boil down separately to avoid
overcooking the mushrooms. Season with salt, pepper and nutmeg.
Make a roux from remaining 2 oz of butter and the flour. Add stock and
make a sauce as usual. Simmer 20 mins. Add mushroom duxelles and cook a
further 10 mins. Just before serving, correct seasoning and add cream.


Cream Of Mushroom Soup
======================
1 ounce Dried mushrooms, see * Note 1
1 cup Hot water
2 quarts Basic Chicken Stock, see * Note 2
(or use canned chicken stock)
3/4 cup Butter
3/4 cup All-purpose flour
1/2 cup Dry white wine
2 tablespoons Olive oil
3 Garlic clove, peeled and crushed
1 pound Fresh mushrooms, sliced
1 cup Heavy cream
1/2 teaspoon Worcestershire sauce
2 tablespoons Dry sherry
Salt, to taste
Freshly-ground black pepper, to taste
=== GARNISH ===
Fresh chopped chives
.
* Note 1: Italian porcini or the South American variety, which cost
much less. * Note 2: See the "Basic Chicken Stock" recipe which is
included in this collection.
Place the dried mushrooms in a small bowl and add 1 cup hot water.
Allow to soak for 45 minutes. Bring the stock to a simmer in a 4-quart
pot. In a small frying pan melt the butter. Add the flour to the butter
and cook together to form a roux, but do not brown. Using a wire whisk,
whisk the roux into the hot stock. Continue whisking until smooth and
lump-free. Stir the wine into the pot, cover and simmer gently. Heat a
large frying pan and add the oil and garlic and saute a few seconds (be
careful not to burn the garlic). Add the fresh mushrooms and saute
until just tender. Strain the liquid from the dried mushrooms into the
thickened stock. Chop the soaked mushrooms coarsely and add to the
frying pan. Saute a few minutes more.
Add the contents of the frying pan to the pot along with the cream and
the Worcestershire sauce. Simmer 5 minutes more. Add the sherry, salt
and pepper to taste and garnish with the chopped chives. This recipe
serves 8 to 10.
Comments: This is a classic opener for a dinner party. Made ahead, it
improves in flavor, but be careful when heating it before dinner -- you
do not want to burn it or curdle it. Just be gentle with low heat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith