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  Recipe Home » Soups » Cathe's Mushroom Soup
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  Cathe's Mushroom Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 198
Ingredients:
3 tbsp Butter (more if needed)
2 cup Mushrooms, sliced
1/2 cup Burgundy wine, hearty (or less)
2 tbsp Flour
2 cup Half-and-half (or less)
Salt, to taste
Pepper, to taste
Instructions:
Saute mushrooms in butter until brown. Add wine when mushrooms start
making their own juice; cook over medium heat until all liquid
evaporates and clear oil from butter is in pan, about 10 minutes.

Add flour and cook on high about 5 minutes; stir and blend, cook till
nut-brown. (Like a medium brown roux, except for mushrooms and is
wine-colored.) Can add more butter as necessary to make a smooth
"sauce" texture. Stir constantly.

Stir in half-and-half (can substitute milk) until you have the
thickness or amount of soup you want; stir to creamy consistency.
Salt and pepper to taste. Makes about 1 1/2 to 2 cups soup.
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