Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1 pn Nutmeg, freshly grated
1 lb Mushrooms 3 tb Cornstarch; dissolved in:
-- very finely chopped 3 tb -Water
3 tb Onions, very finely chopped 1 c Heavy cream; warmed
2 tb Flour Salt; to taste
4 c Chicken stock White pepper; to taste
3/4 c White wine 1 tb Fresh parsley, chopped
1 Bay leaf

In a medium large saucepan place the butter and heat in on medium
until it has melted. Add the mushrooms and onionsm and saute them
for 3 to 5 minutes, or until they are tender.

Sprinkle in the flour and stir it for 2 to 3 minutes, making certain
that no lumps are formed.

Add the chicken stock, white wine, bay leaf, and nutmeg. Bring the
mixture to a boil and then simmer it for 15 minutes. Remove the bay
leaf.

Add the cornstarch-water mixture and stir it in well. Simmer the
soup for another 10 minutes.

Add the warmed heavy cream and stir it in.

Season the soup with the salt and white pepper.

Garnish the soup with the chopped parsley.

* Source: Southern California Beach Recipe - by Joan Carl
Stromquist * Typed for you by Karen Mintzias Submitted By KAREN
MINTZIAS On TUE, 11-30-93 (11:21)

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