Cathe's mushroom soup

1 Batch

Ingredients

Quantity Ingredient
3 tablespoons Butter (more if needed)
2 cups Mushrooms, sliced
½ cup Burgundy wine, hearty (or less)
2 tablespoons Flour
2 cups Half-and-half (or less)
Salt, to taste
Pepper, to taste

Directions

Saute mushrooms in butter until brown. Add wine when mushrooms start making their own juice; cook over medium heat until all liquid evaporates and clear oil from butter is in pan, about 10 minutes.

Add flour and cook on high about 5 minutes; stir and blend, cook till nut-brown. (Like a medium brown roux, except for mushrooms and is wine-colored.) Can add more butter as necessary to make a smooth "sauce" texture. Stir constantly.

Stir in half-and-half (can substitute milk) until you have the thickness or amount of soup you want; stir to creamy consistency.

Salt and pepper to taste. Makes about 1½ to 2 cups soup.

Related recipes