RUTH REICHL’S MUSHROOM SOUP

RUTH REICHL’S MUSHROOM SOUP

Recipe by Ruth Reichl, in her book Comfort Me With Apples

INGREDIENTS:

• 1/2 pound mushrooms, thinly sliced
• 1/2 stick (1/4 cup) unsalted butter
• 1 small onion, diced
• 4 Tblsp flour
• 1 cup beef broth
• 2 cups half and half
• salt and pepper to taste
• 1/4 tsp nutmeg
• 1 bay leaf

INSTRUCTIONS:

1.  Lightly oil or spray 10 inch dutch oven.
2. Melt butter in heavy sauté pan. When the foam subsides add the onion and sauté until golden. Add the mushrooms and saute until brown.
3. Stir in the flour, and then slowly add the broth, stirring constantly.
4. Heat the half and half in a saucepan or in the microwave. Add it to the mushrooms, along with salt, pepper, nutmeg, and bay leaf. Cook over low heat for ten minutes; do not boil.
5. Remove the bay leaf and serve.

Available at the Oakmont Farmer’s Market 1/10:

-Mushrooms available from Forgedale Fungi

-Beef broth available from Lindenhof Farm