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HH French Cream of Mushroom Soup
Nb persons: 6
| 4 T | butter |
| 1 LB | mushrooms, thinly sliced |
| 2 | shallots, finely chopped |
| 1 T | flour |
| 1/2 t | salt |
| 1/2 t | dried savory, or thyme |
| pinch of white pepper | |
| 2 t | tomato paste |
| 1 can | beef broth |
| 1 T | lemon juice |
| 2 c | half and half |
| 2 T | dry vermouth |
Melt the butter in a 3qt pan over moderately high heat. Add the mushrooms and shallots and cook, stirring often, until the mushrooms brown lightly and most of their liquid is gone. Sprinkle with the flour, salt, savory,. aand pepper. Add the tomato paste. Stir the mushrooms to coat with the added ingredients. Remove from the heat and gradually blend in the beef broth. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Puree the mushroom mixutre in a blender or food processor until smooth, mixing in the lemon juice at the end. Return to the cooking pan, blend in half and half, and stir often over medium heat until steaming hot. Do not Boil! Taste, add salt as needed. Add vermouth and serve at once. Serves 6
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