Post by jessielee on Jul 22, 2010 21:42:49 GMT -5
Greek Mushroom Soup
1 T. Butter/Oleo
1 small Onion
250 gr. Mushrooms
2 T. Corn starch
Chicken Bouillon (for four cups)
1 Bay Leaf
1 Carrot (diced)
1 T. Celery Flakes
3 T. Heavy Cream
5 Cups Water
Saute onion and mushroom sin butter/oleo then cover and simmer for about 5 minutes. Add the corn starch and simmer for another 2 minutes. Add the bouillon, celery, diced carrot, bay leaf and 5 cups of water. Simmer for another 20 minutes. Remove bay leaf then add the cream and remove from heat.
1 T. Butter/Oleo
1 small Onion
250 gr. Mushrooms
2 T. Corn starch
Chicken Bouillon (for four cups)
1 Bay Leaf
1 Carrot (diced)
1 T. Celery Flakes
3 T. Heavy Cream
5 Cups Water
Saute onion and mushroom sin butter/oleo then cover and simmer for about 5 minutes. Add the corn starch and simmer for another 2 minutes. Add the bouillon, celery, diced carrot, bay leaf and 5 cups of water. Simmer for another 20 minutes. Remove bay leaf then add the cream and remove from heat.