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Stock Yard Restaurant: Cream of Mushroom Soup


Cream of Mushroom Soup

Stock Yard Restaurant Recipe

Serves 6-8

6 tablespoons butter
1 medium onion, finely chopped
1 pound mushrooms, chopped
3 tablespoons all-purpose flour
3 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Madeira wine
2/3 cup heavy cream

In a large saucepan melt the butter and add the onion and saute for 10 minutes or until browned. Add the mushrooms and cook for 2 minutes. Add the flour and cook until the mixture is bubbly. Gradually ad the chicken broth, salt and pepper and bring to a boil. Reduce the heat, cover and simmer for 10 minutes. Add the Madeira and heavy cream. Heat the soup thoroughly on low, taking care not to boil. Serve immediately.

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