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Cream of Mushroom Soup Recipe

Serves 6


  • 4 tbsp unsalted butter
  • 4 tbsp olive oil
  • 2 small onions, diced
  • 2 lb mushrooms, sliced
  • 1 tbsp quick-mixing flour
  • Salt and black pepper to taste
  • 1 cup beef stock
  • 2 cup half-and-half
  • 1/2 cup dry vermouth
  • 12 dash bitters


1. Melt butter with oil in large pot over medium heat.
2. Add onions and mushrooms.
3. Cook, stirring occasionally, until tender, 10 minutes.
4. Sprinkle flour, salt and pepper over onions and mushrooms; stir well.
5. Cook 1 minute.
6. Slowly add stock, stirring until smooth.
7. Add half-and-half, vermouth and bitters.
8. Reduce to low heat; simmer gently 10 minutes.
9. Adjust seasoning and serve hot.


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Main Ingredient:Mushroom
Course:First Course

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