Food
French Mushroom Soup
By Yankee Magazine|Apr 02 2008|
Substantial and flavorful, with lots of mushrooms in a warm-hued broth. –The Vermont inn, Killington, Vermont
Yield
Serves 8
Ingredients
2 pounds fresh mushrooms, sliced
4 ounces butter
1/2 cup flour
1/2 gallon milk
1 tablespoon basil
1 teaspoon rosemary
1 can beef consommé or 1 bouillon cube plus 1 cup water
Worcestershire sauce to taste
Sherry wine to taste
Salt and pepper to taste
Sour cream for garnish
Instructions
Sauté mushrooms in butter, add flour, and boil. Add milk and boil. Stir in herbs, consommé, Worcestershire, sherry, and salt and pepper. Serve with dollop of sour cream.
