- 3 cups wild mushrooms, chopped
- 2 cups vegetable stock and 1 cup beef stock
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk or cream (add after flour)
- Salt, pepper and nutmeg
Directions
Cook mushrooms in butter about 5 minutes. Sprinkle with flour, salt, pepper and nutmeg. Add stock and milk or cream. Heat soup gradually to boiling point. Keep stirring so it will be smooth and do not let it boil. You may garnish the soup with the following: crumbled bacon, shredded white cheese and crunchy morel mushrooms. The soup is even better if you let it cool and then reheat it. It seems to ripen the flavors of the soup.
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