Ingredients
- 4 Tbls. fat (your choice, butter, margarine, vegetable or olive oil, or chicken fat)
- 1/2 lb. fresh mushrooms(cleaned and chopped)
- 2 Tbls. flour
- 4 cups chicken or veal stock, or fresh or canned chicken broth
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 cup cream or evaporated milk
Directions
Melt fat,add mushrooms and saute until tender. Blend in flour, add chicken stock or others, heat to a gentle boiling and cook 5 minutes, stirring constantly until thickened. Add seasonings and cream, heat and serve.
Serves 4 to 6
Omit stock and cream and use 5 cups milk.
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Submitted 6/13/05.
Source: Culinary arts Institute
Submitted By: Eileen Werth
crzylegs@erols.com
Chef's Cream of Mushroom Soup