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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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