Cream Of Mushroom Soup

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Title: CREAM OF MUSHROOM SOUP
Categories: Soups
Yield: 6 Servings

4 tb Unsalted butter
4 tb Olive oil
2 sm Onions; diced
2 lb Mushrooms; sliced
1 tb Quick-mixing flour;eg Wondra
Salt & black pepper to taste
1 c Beef stock
2 c Half-and-half
1/2 c Dry vermouth
12 ds Bitters

1. Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.

2. Sprinkle flour, salt and pepper over onions and mushrooms; stir
well. Cook 1 minute. Slowly add stock, stirring until smooth. Add
half-and-half, vermouth and bitters. Reduce to low heat; simmer
gently 10 minutes. Adjust seasoning and serve hot.

By Caroline Van Cleave, who "counts on this creamy, rich soup to tame
the bluster of fall days. She usually uses button mushrooms although
a handful of wild mushrooms can be added to the mix." She serves this
at Northwestern University tailgate parties.

Printed in the Chicago Tribune, September 18, 1996.

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