Onion Soup
 
this is amazingly good. 
 
1 lb.  mushrooms (even white mushrooms give a pronounced mushroom taste to
  this, but you can use part crimini if you want; i suspect all crimini
  would be too strong)
1/2 cup  butter
3 - 4 clove  garlic
1/4 cup  flour
4 cup  milk
1/3 cup  dry vermouth or white wine
1/2 tsp  salt
  pepper
  a few gratings of nutmeg
1-1/3 cup  water
2 Tbsp  parsley
1-1/2 Tbsp  chopped fresh thyme
 
very thinly slice the mushrooms (a food processor with a 1mm blade is 
best for this). cook them in the butter until they have exuded all their 
liquid and have cooked dry--keep cooking until you start to see butter 
separating out, stirring frequently toward the end. this will take 20-30 
minutes over medium-high heat. add the crushed garlic, turn heat to 
medium-low, and cook another 2-3 minutes. add the flour and cook another 
3-4 minutes. gradually add the milk, stirring briskly at first, and then 
add the vermouth, salt, pepper, and nutmeg. taste, and add as much of 
the water as sounds good, along with the parsley and thyme. 
 
this makes a lightly thickened soup--if you want thicker you can use 
more flour. but be aware that it will thicken considerably on reheating. 
 
 
-- 
(ID: 1337) Mirror: rec.food.recipes: Fri, Sep 16, 2005


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