BUTTON MUSHROOM BISQUE

PORTIONS: 4

INGREDIENTS

1 lb. chopped button mushrooms

1 tbsp. vegetable oil

¾ cup chopped onions

2 chopped garlic cloves

5 tbsp. butter

½ white Rhine wine

2 chicken bouillons, without MSG

2½ qt. milk

1 tsp. salt

1 tbsp. fresh oregano leaves

1 tsp. fresh thyme leaves

¼ tsp. ground pepper

METHOD

Heat up in a pot ½ of the milk.

In a deep pot heat the oil and sauté the onions and garlic together.

Add and melt butter.

Add mushrooms and herbs, sauté the mushrooms. Cover and sweat the mushrooms for about 6 minutes.

Add the Rhine wine and let it evaporate with the liquid of the mushrooms.

Add chicken bouillon and let it dissolve.

Add flour, reduce the heat and cook for about 4 minutes mixing constantly. Do not let the flour burn at the bottom of pot. If flour sticks to the bottom just scrape it.

Pour in the cold milk and let the flour dissolve. Add the hot milk and mix well. Bring the soup to a boil. Let it simmer for 15 minutes. Mix it once in a while not letting the flour stick to the bottom of the pot. With a hand held electric blender puree the mushrooms. Let it simmer for another 15 minutes before serving.

If you wish you may serve the soup with toasted sliced French bread.

In a frying pan melt some butter, add garlic and chopped parsley. Put the mix on top of the sliced bread and bake it in the oven until bread has a golden color.