SC - menu, 1571-longish

[Charles McCathieNevile]

>Phlip writes:
>
>> French onion soup is another one I got burned out on at an early age, and I
>> flat haven't been tempted lately by any of the versions I've seen. If
>> anyone out there has what they feel is a really good recipe, send it and
>> I'll try it, but most that I've seen lately has been over-salted and filled
>> with garbage.
>
>
>Salt?  Why on Earth spoil a perfectly good onion soup with salt???  <g>
>
>Try this one:
<recipe deleted>
>Salt!  Phooey.... who needs it?  <g>
>
>	- kat

If you don't want to go with onion soup, why not try mushroom soup.
Here's what I whipped up for supper tonight:

Melt 4 oz butter in a large pan.
Add 1/2 cup finely chopped onion and 1 lb of chopped portobello
mushrooms (no larger than 1/2 inch cubes).
Cook over low heat for about 15 minutes stirring occassionally.
Stir in a table spoon of flour and cook an additional 3 minutes,
Increase the heat and slowly add 4 cups of chicken stock, stirring
continuously until the stock begins to boil.
Reduce the heat and simmer covered for about 20 minutes.
Add 1 cup of cream and salt and pepper to taste (I used about 1/2
teaspoon of salt and 1/4 teaspoon of white pepper to give the soup a
little bite).
Allow the soup to rewarm before serving.

Yeah, it's rich and it's expensive, but it's the best mushroom soup I've
made.

Bear

>
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