Kathy's Mushroom Soup
This is quite fattening because of the cream content, but I warn you, if you substitute milk (as I have tried) it does not taste nearly as delicious!
1/4 cup butter or margarine
1/4 chopped onion
1 lb fresh mushrooms, sliced (may use white or brown)
1 cup beefstock
1 cup chicken stock
1 cup milk
1 cup cream
1 clove garlic, minced
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 all purpose flour
1/4 cup cold water
dash soy sauce
In a large soup pot, sautee onions and mushrooms in butter, until onion is transparent and tender. Add beefstock, chicken stock, milk and cream. Stir. Add garlic, salt and pepper. Bring to a soft boil. In a separate bowl, mix flour with water. Stir into boiling soup to thicken (cornstarch may be substituted for the flour). Add soy sauce to taste. Makes about 6 cups of soup.
This is quite fattening because of the cream content, but I warn you, if you substitute milk (as I have tried) it does not taste nearly as delicious!
1/4 cup butter or margarine
1/4 chopped onion
1 lb fresh mushrooms, sliced (may use white or brown)
1 cup beefstock
1 cup chicken stock
1 cup milk
1 cup cream
1 clove garlic, minced
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 all purpose flour
1/4 cup cold water
dash soy sauce
In a large soup pot, sautee onions and mushrooms in butter, until onion is transparent and tender. Add beefstock, chicken stock, milk and cream. Stir. Add garlic, salt and pepper. Bring to a soft boil. In a separate bowl, mix flour with water. Stir into boiling soup to thicken (cornstarch may be substituted for the flour). Add soy sauce to taste. Makes about 6 cups of soup.
