From Paulette Vickery's Recipe Collection

BOOK, PC: MODELS MUSHROOM SOUP

soups, vegetables

5 tablespoon butter, divided
1 each large carrot, chopped
1 each large onion, chopped
2 each ribs celery, chopped
8 oz mushrooms, thin sliced
4 tablespoon flour
6 cup chicken stock
2 tablespoon fresh thyme
1 tablespoon fresh marjoram
2 tablespoon whipping cream
6 tablespoon dry white wine
1 single salt
1 single ground pepper

In a large skillet melt 2 tablespoons butter and cook the carrot, onion, and celery, covered over medium low heat for 15-25 minutes until the vegetables are tender. Set aside to cool. In a small skillet melt 1 tablespoon of butter and saute the mushrooms briefly until they are cooked through and begin to yeild some juice. This takes less than 5 minutes. Set the mushrooms aside. In a blender puray the carrot, onion, and celery. In a large skillet melt the last 2 tablespoons of butter, stir in the flour, and cook this paste stirring constantly over low heat until the flour bubbles. Slowly whisk in the stock. Cook and stir over medium heat until hot and thickened, about 10 minutes. Stir in the thyme, marjoram, whipping cream, mushrooms, wine, and purayed vegetables, until hot and bubbley, about 5 minutes. Serve immediately. (From PRIME CUT, a culinary murder mystery, by Dianne Mott Davidson.)

Yield: 6 servings





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