Categories: Soup, Vegetables

Ingredients

• 2 sticks unsalted butter or margarine
• 2 cups flour
• 1 1/2 pounds fresh mushrooms, sliced
• 1 3/4 cups onion diced
• 4 1/2 cups beef stock
• 1 teaspoon nutmeg or less depending on individual preference
• 1 1/2 teaspoons white pepper or less depending on individual preference
• 1 teaspoon salt
• dash Tabasco sauce
• 4 tablespoons additional butter or margarine
• 2 cups half & half
• 2 cups whipping cream
• 2 cups milk

Directions

1. To prepare roux, melt the 2 sticks margarine in a heavy bottom, medium size sauce pan over low heat. Stir in the flour. Cook, stirring constantly over medium heat for 2 minutes. Set aside for later use.

2. In a large heavy bottom medium size stock pot place sliced mushrooms, diced onion, stock or consomme, nutmeg, white pepper, salt, Tabasco and the additional 4 tablespoons butter or margarine.

3. Bring mixture to boiling. Reduce heat and simmer mushroom mixture until mushrooms are tender…about 20 minutes.

4. Add half & half, whipping cream and milk.

5. Heat thoroughly, but do not let boil.

6. Slowly add roux to soup mixture whisking constantly until desired thickness is reached.

7. Makes about 1 gallon.

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