Heading to St. Louis to see my shoulder doctor. Say a prayer!!!!!
Sawmill Restaurant Cream of Mushroom Soup
Rita Falkensteen of Germantown requested the recipe for mushroom soup from the Sawmill Restaurant, 1729 Wolf Road in Richfield.
She wrote: "The soup was absolutely delicious — creamy and very tasty. I wanted to take a whole pot-full home if I could have."
Jim Braun, head chef, sent the recipe.
He wrote: "I have been cooking for 37 years throughout Milwaukee, but I had never made cream of mushroom soup until about two years ago. I really enjoy making soups and I have a really good chicken dumpling soup. But maybe next time!"
Recipe tested by
Makes: 4 to 6 servings
1 quart water
2 tablespoons chicken base
3/4 cup diced onion
1/8 teaspoon white pepper
5 tablespoons butter (divided)
1 clove garlic, minced
2 1/4 cups sliced white button mushrooms
1/4 cup flour
1 cup plus 2 tablespoons heavy whipping cream
In a medium-large soup pot, combine water, chicken base, onion and pepper. Bring to a simmer and cook uncovered 45 minutes.
In a skillet, combine 2 tablespoons butter, the garlic and mushrooms and sauté until mushrooms are tender. Add to stock in pot.
To thicken: In a small sauté pan, melt remaining 3 tablespoons butter and then slowly whisk flour into it, mixing until smooth. Cook, whisking, about 2 minutes.
Add roux to soup stock gradually and cook until thickened, about 2 to 3 minutes. Gradually stir in cream and heat through. Serve immediately.
God Bless and have a GREAT DAY!
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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