Mushroom Soup 1
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INGREDIENTS 1/2 pound fresh mushrooms
Flour
2 ounces butter
1-1/2 quarts chicken broth
1/2 cup heavy cream
Chopped parsley
PaprikaClean 1/2 pound fresh mushrooms. Remove the heads, slicing each head 3 times across. Set aside.
Chop the mushroom stems fine, then mash a little. Set them in a skillet, sprinkle with flour, and pour over 2 ounces of melted butter. Simmer slightly.
Add the sliced mushroom heads into 1-1/2 quarts chicken broth, homemade preferred. Bring to a slow boil and cook until soft. Add the cooked stmes, butter and all. Add 1/2 cup of heavy cream. Heat thoroughly.
When ready to serve, pour into hot bouillon cups or soup plates. Sprinkle each with chopped parsley and paprika and serve at once.
Makes 8 servings