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Cream of Mushroom Soup
4 tb Unsalted butter
4 tb Olive oil
2 sm Onions; diced
2 lb Mushrooms; sliced
1 tb Quick-mixing flour;eg Wondra
Salt & black pepper to taste
1 c Beef stock
2 c Half-and-half
1/2 c Dry vermouth
12 ds Bitters
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.
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