Sunday, November 29, 2015

Mushroom Soup

4 oz butter4 oz flour12 ounces sliced mushrooms2 quarts stock, chicken8 oz cream


Slice and rinse the mushrooms


Add butter and mushrooms to soup pot


Stir until butter is melted and mushrooms are releasing liquid


Add flour and stir, it will look like cement but that is good. Cook and stir for a few minutes to get the flour taste out


Slowly pour in stock while stirring to prevent lumps


Add cream


Simmer and check thickness


NOTE:


Add 2.5 teaspoons salt if fresh stock, if bullion check taste before adding salt.


If NOT thick add 1/4 cup corn starch to 1.4 cup water and stir. Add this into pot.


Sunday, September 28, 2014

Straw and Hay Pasta

1 lb Linguine or other thicker flat pasta
8 oz heavy cream
2 shallots diced OR 1/2 onion
2 T butter
2 T olive oil
1 lb button mushrooms, sliced
1/2 T of vegetable base, chicken base or 1/2 chicken bullion cube
1/4 lb Prosciutto

Put water on to boil for pasta

Dice shallots or onions

Slice Prosciutto into thin strips

Place shallots/onions in frying pan with melted butter and saute until translucent

Add mushrooms and cook until tender, about 10 minutes stirring often

Add base and heavy cream, simmer while pasta is cooking

Add Prosciutto at very end to frying pan

Drain pasta well and add to frying pan, stir to coat and serve

4 main course servings

Your Recipe Collection   © 2008. Template Recipes by Emporium Digital

TOP