Lettuce Entertain You
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Houmos
Cream of Raw and Cooked Mushroom Soup
Spanokopita
Bavarian Crème au Café
7 cups vegetable stock
1 1/2 pounds fresh mushrooms
3 Tbsp butter
1/4 cup finely minced onion
3 Tbsp unbleached white or whole wheat pastry flour
2 cups milk
3 to 4 Tbsp sherry
1 tsp salt, or to taste
pepper to taste
1/4 cup chopped fresh parsley
grated nutmeg (optional)
Wash the mushrooms (save six whole ones for garnish) and cut in half. Simmer gently, uncovered, in the stock until tender, about 45 minutes. Remove mushrooms with a collander or sieve and puree in a blender or food processor, using a little stock to moisten. Set aside remaining stock.
Melt the butter in a large, heavy-bottomed saucepan. When it begins to bubble, add the onion and cook a few minutes over very low heat, but do not brown. Add the flour, cooking and stirring a few more minutes; do not brown. Slowly stir in 2 cups of the mushroom puree, using a wire whisk to form a smooth, thick sauce. Stir in the stock and simmer very gently for 10 to 15 minutes. Heat the milk and add to the soup. Add the sherry, salt, pepper, and nutmeg. Stir in the rest of the mushroom puree and blend well. Taste and adjust seasonings. Slice the reserved mushrooms and place several pieces in each bowl. Ladle in the hot soup, top with parsley, and serve.
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