Casa del Granjero

Albuquerque, New Mexico

Specialty Recipe

Creamy Fresh Mushroom Soup

"I used to own a restaurant and catering business in Oklahoma, and this is a recipe that I developed out of my kitchen. It is delicious and you can make it as rich or light as you want by using either heavy cream or low-fat milk." ...Victoria Farmer

Ingredients:

1 stick butter

2 Tablespoons flour

2 cups milk

2 Tablespoons butter

1/2 pound white button mushrooms, sliced

1/8 teaspoon mace

1/4 cup cream sherry

salt and white pepper (to taste)

2 Tablespoons fresh cilantro (chopped)

In a large saucepan, place the stick of butter and heat it on medium until it is melted and bubbly. Add the flour and stir it in for 3 minutes. While stirring constantly, slowly add the milk. Cook and stir the mixture for 5 minutes or until it thickens.

In a large skillet, place the 2 tablespoons of butter and heat it on medium until it is melted. Add the mushrooms and saute them for 5 minutes or until they are tender.

Add the sauteed mushrooms to the milk mixture. Cook the soup on low heat until it begins to simmer. Add the mace, sherry, salt, and white pepper. Mix them in well. Garnish each serving with the cilantro.

Serves: 4 to 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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