|
Book Cover
•
Table of Contents
•
< PREV Recipe
•
NEXT Recipe >
RECIPE 3
Fresh Mushroom Soup
GRANNY SAYS: Mushroom soup
is easy to make, hard to mess up, and hard to pass up. The parsley and onion give it some real character. Serve
it before the main course or make it the center of a light meal with
home-made bread, fruit, and pie.
| 1 lb. fresh mushrooms |
2 tbsp. oil |
| 2 cups water or vegetable stock |
2 cups nonfat dry milk |
| 1/4 cup minced fresh onion |
1 tbsp. flour |
| 3 tbsp. fresh minced parsley |
1 tbsp. cooking sherry |
| Salt and pepper to taste |
|
- Clean and slice the mushrooms and sauté in oil with minced
onions until mushrooms are tender.
- Combine all other ingredients in a blender and mix well.
- Add onions and blend again until creamy and smooth.
- Pour the mixture into a medium saucepan, add the mushrooms, and
heat slowly for 7 to 10 minutes, stirring with a wire whisk to keep
the milk from scorching.
- Serve hot.
Cover
•
Contents
•
< PREV Recipe
•
NEXT Recipe >
•
Page Top
|
BookStore