Wild Mushroom Soup
| Yield: | 1 Servings |
| Categories: | Soups |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 1 | c | Burgundy or Beaujolais wine |
| 1/4 | md | Onion minced |
| 3 | To 4 cups Leek and Mushroom Stock (see recipe) | |
| 1 | lb | Mixed wild mushrooms * |
| LEEK AND MUSHROOM STOCK | ||
| 4 | Carrots, cut in large pieces | |
| 2 | lg | Leeks, well cleaned and trim trimmed, cut in large pieces |
| 2 | Onions, peeled, halved | |
| 1 | Celery stalk | |
| 5 | Whole cloves | |
| 1/4 | lb | Wild mushrooms ** |
| 2 | qt | Water |
| 1 | ts | Salt |
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