Fresh Mushroom Soup
Fresh Mushroom Soup
8 oz. shitake or button mushrooms
6 oz. small oyster mushrooms
1/3 cup shopped shallots
2 tablespoons butter
2 tablespoons all- purpose flour
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 -14 ½ oz. can veggie or chicken broth (1 ¾ cup)
2 cups ½ and ½ or light cream
1/8 teaspoon ground saffron or saffron threads (optional)
Clean and cut up mushrooms. Cook mushrooms in butter uncovered. Stir in flour, salt and pepper. Add broth. Cook over medium heat until thickened and bubbly. Add saffron .
8 oz. shitake or button mushrooms
6 oz. small oyster mushrooms
1/3 cup shopped shallots
2 tablespoons butter
2 tablespoons all- purpose flour
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 -14 ½ oz. can veggie or chicken broth (1 ¾ cup)
2 cups ½ and ½ or light cream
1/8 teaspoon ground saffron or saffron threads (optional)
Clean and cut up mushrooms. Cook mushrooms in butter uncovered. Stir in flour, salt and pepper. Add broth. Cook over medium heat until thickened and bubbly. Add saffron .
Comments
Hey, have you heard about the new tea and spice shop that's opening in downtown Asheville? Looks interesting.
http://www.spiceandtea.com/
Bon Appetit!
Patsi
Thanks, I will give it a try!