Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Mushrooms - Cream Of Morel Soup
Famous Authors (View All Authors)
Vegetables - Mushrooms -  Cream Of Morel Soup Post by :blinky31 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1772

Click below to download : Vegetables - Mushrooms - Cream Of Morel Soup (Format : PDF)

Vegetables - Mushrooms - Cream Of Morel Soup

1 1/2 cups chopped morel mushrooms -- divided
1 1/2 cups chopped onion
2 tablespoons butter
2 tablespoons flour
1 cup milk -- or half &half, or cream
salt and pepper -- to taste


Combine one cup of the mushrooms, chicken broth and onion. Bring to a boil; cover and simmer for five minutes.

Place half the mixture in a blender and blend 30-60 seconds, until smooth. Repeat with remaining mixture and set all aside.

Saute remaining 1/2 cup mushrooms. Blend in flour. Add milk. Cook and stir until thickened. Stir in blended mixture and heat through. Season to taste.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Mushrooms -  Fresh Mushroom And Barley Soup Vegetables - Mushrooms - Fresh Mushroom And Barley Soup

Vegetables - Mushrooms -  Fresh Mushroom And Barley Soup
1/2 cup pearl barley 2 tablespoons (1/4 stick) unsalted butter 1 tablespoon vegetable oil 1 pound mushrooms, thinly sliced 6 large carrots, peeled and cut into 1/8-inch rounds 1 medium onion, chopped 6 cups chicken stock or canned low-salt broth 4 tablespoons chopped fresh dill or 1-1/2 teaspoon dried dillweed 1/2 teaspoon freshly ground black pepper Salt 2 tablespoons fresh lemon juice Place barley in medium bowl. Pour enough hot water over to cover. Let stand 20 minutes. Drain barley. Melt butter with oil in heavy large pot over medium-high heat. Add mushrooms, carrots and onion and saute 5 minutes. Add
PREVIOUS BOOKS

Vegetables - Mushrooms -  Blue Cheese And Hazelnut Stuffed Mushrooms Vegetables - Mushrooms - Blue Cheese And Hazelnut Stuffed Mushrooms

Vegetables - Mushrooms -  Blue Cheese And Hazelnut Stuffed Mushrooms
Makes about 30 pieces 1/4 cup hazelnuts 30 large (1 1/2 inch diameter) mushrooms, about 1 pound 1 tablespoon butter 1/4 cup finely chopped onion 2 teaspoons minced garlic 1 teaspoon minced fresh thyme 2 tablespoons dry sherry 1/4 teaspoon salt 1/2 cup heavy cream dash Tabasco 1/4 teaspoon Worcestershire sauce 1/4 cup blue cheese crumbles 3 tablespoons grated, high-quality parmesan cheese 2 tablespoons dry unseasoned bread crumbs To toast hazelnuts: Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and toast in oven for about 6 - 8 minutes, or until golden. When cool enough to handle,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT