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Morel Mushroom Soup
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1 pound fresh morel or other mushrooms, sliced
2 tablespoons lemon juice
1 large onion, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
3 chicken bouillon cubes
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion
in butter until tender. Sprinkle with flour; stir well. Gradually add milk,
bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes.
Reduce heat; simmer for 10-15 minutes.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 16, 2008Copyright Reiman Media Group, Inc © 2008 |