It is still soup season here and this is one of my new FAV'S I used crimmini mushrooms but it called for portabella...(out of my price range) It was delish!
2 celery stalks chopped
1/2 C. green onion sliced
Sautee in 1/2 C. Butter then make a rue with
1/4 C butter
1/4 C flour
Slowly add in
4C chicken broth and stir until thickened
Then add
2 carrots sliced
1 can artichoke hearts in water (drained)
1/8 t. cayanne pepper
1/2 t. Oregano
1/2 t. Thyme
1 bay leaf
all the sliced mushrooms you want (for me the more the better)
Cook until the carrots are tender then add
1 C. cream or milk
salt and pepper to taste
This was so yummy with a loaf of crusty French bread...Mmmmm
February 9, 2011
Subscribe to:
Post Comments (Atom)
2 comments:
Sounds so good I'm going to have to try it!
Yummy! Criminis are just baby Portobellos. The flavor is not quite as strong and I prefer them to Portobellos anyway.
Post a Comment