Mushroom Soup
Pink Ribbon Cookbook,
Women First Breast Cancer Support Group
1 Quart Mushrooms
1 1/2 quart good rich Stock (veal or chicken)
1 Tablespoon Flour
1 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Pepper
Whipped Cream
Croutons
1 1/2 quart good rich Stock (veal or chicken)
1 Tablespoon Flour
1 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Pepper
Whipped Cream
Croutons
Wash and peel mushrooms and dice. Stire into them 1 1/2 cups of stock. Thicken with flour creamed with the butter, salt and pepper. Ad the last moment, add a bit of whipped cream and croutons.
In Memory of Minni Floyd
No comments:
Post a Comment