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Here's my mushroom soup recipe- not with the sauerkraut but good anyway.
2T butter
1 large onion, finely chopped
1 clove garlic, finely chopped
1 pound mushrooms, chopped
Sautee all of this in the butter until all mushroom liquid has evaporated.
3 T butter
3 T flour
Melt butter, whisk in flour until smooth. Cook 2-3 minutes but do not brown.
1 1/2 C chicken stock
2 1/2 C milk
Whisk these two ingredients into flour mixture.
Bring this mixture to a boil, then reduce and cook 5-8 minutes.
Meanwhile, puree mushrooms and stir into stock/milk.
Cook 5 minutes.
Add 1 T Worcestershire sauce, 1/4 tsp tobasco, 1 tsp. salt, 1/4 tsp. pepper, 1T ( or more) brandy *gives it a bit of kick.
Adjust seasoning and add more milk if needed.
* You can use a variety of different mushrooms. I use a mixture of white button mushrooms and cremini mushrooms. You can add more garlic or onion and even leave out the brandy.
2T butter
1 large onion, finely chopped
1 clove garlic, finely chopped
1 pound mushrooms, chopped
Sautee all of this in the butter until all mushroom liquid has evaporated.
3 T butter
3 T flour
Melt butter, whisk in flour until smooth. Cook 2-3 minutes but do not brown.
1 1/2 C chicken stock
2 1/2 C milk
Whisk these two ingredients into flour mixture.
Bring this mixture to a boil, then reduce and cook 5-8 minutes.
Meanwhile, puree mushrooms and stir into stock/milk.
Cook 5 minutes.
Add 1 T Worcestershire sauce, 1/4 tsp tobasco, 1 tsp. salt, 1/4 tsp. pepper, 1T ( or more) brandy *gives it a bit of kick.
Adjust seasoning and add more milk if needed.
* You can use a variety of different mushrooms. I use a mixture of white button mushrooms and cremini mushrooms. You can add more garlic or onion and even leave out the brandy.
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