Cream of Mushroom Soup

6 Tbs butter 3 cups stock or bouillon
1 medium onion, finely chopped 1 bay leaf
½ lb fresh mushrooms, finely chopped 1/8 tsp freshly ground black pepper
3 Tbs flour ¾ cup light cream
½ tsp meat concentrate  

1. Melt the butter in a heavy pan. Add the finely chopped onion and stir over moderate heat until onion is transparent. Add the mushrooms and cook, stirring, another four minutes.

2. Remove the mixture from the heat and blend in the flour and meat concentrate. Add the stock slowly, stirring constantly. Add the bay leaf and pepper.

3. Bring the mixture to a boil, reduce heat and simmer five minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before sewing.

New York Times Cookbook

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Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe, Soup | Tags: , , , , | 1 Comment

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One thought on “Cream of Mushroom Soup

  1. Pingback: The League of Frightened Men | A Wolfe In The Kitchen

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