Vermouth Cream of Mushroom Soup
Vermouth Cream of Mushroom Soup recipe
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 4 | tablespoons |
olive oil
|
|
| 2 | small |
onions
diced |
|
| 2 | pounds |
mushrooms
sliced |
|
| 1 | tablespoon |
all-purpose flour
quick mixing |
|
|
salt and black pepper
to taste |
*
|
||
| 1 | cup |
beef stock
prefer veal stock if possible |
|
| 2 | cups |
light cream (half&half)
|
|
| ½ | cup |
vermouth
dry |
* |
| 12 | dash |
aromatic bitters
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 6E+1 | ml |
olive oil
|
|
| 2 | small |
onions
diced |
|
| 907.2 | g |
mushrooms
sliced |
|
| 15 | ml |
all-purpose flour
quick mixing |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
beef stock
prefer veal stock if possible |
|
| 473 | ml |
light cream (half&half)
|
|
| 118 | ml |
vermouth
dry |
* |
| 12 | dash |
aromatic bitters
|
* |
Directions
Melt butter with oil in large pot over medium heat.
Add onions and mushrooms.
Cook, stirring occasionally, until tender, 10 minutes.
Sprinkle flour, salt and pepper over onions and mushrooms; stir well.
Cook 1 minute.
Slowly add stock, stirring until smooth.
Add half-and-half, vermouth and bitters.
Reduce to low heat; simmer gently 10 minutes.
Adjust seasoning and serve hot.
