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Add a photoServings: 6
Ingredients
- 4 Tbsp. Unsalted butter
- 4 Tbsp. Extra virgin olive oil
- 2 sm Onions, diced
- 2 lb Mushrooms, sliced
- 1 Tbsp. 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 dsh Bitters
Directions
- 1. Heat butter with oil in large pot over medium heat. Add in onions and mushrooms. Cook, stirring occasionally, till tender, 10 min.
- 2. Sprinkle flour, salt and pepper over onions and mushrooms; stir well.
- Cook 1 minute. Slowly add in stock, stirring till smooth. Add in half-and-half, vermouth and bitters. Reduce to low heat; simmer gently 10 min. Adjust seasoning and serve warm.
- By Caroline Van Cleave, who "counts on this creamy, rich soup to tame the bluster of fall days. She usually uses button mushrooms although a handful of wild mushrooms can be added to the mix." She serves this at Northwestern University tailgate parties.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 234 | 79% |
| Total Fat 26.56g | 33% |
| Saturated Fat 11.99g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 173mg | 7% |
| Potassium 626mg | 18% |
| Total Carbs 10.26g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.45g | 2% |
| Protein 7.69g | 12% |
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