featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, March 29, 2011


There’s nothing like homemade soup on a cold winter’s day. Today Cloris offers you her mushroom soup recipe, one of my favorites. Just don't ask about calories! -- AP

2 lbs. mushrooms
2 qts. chicken broth
2 medium onions, chopped
1-1//2 sticks butter
12 tablespoons flour
4 cups whole milk
4 cups heavy cream
2 teaspoons salt
4 tablespoons sherry

Clean mushrooms and chop into very fine pieces. Simmer mushrooms and onions in broth for 30 minutes.

Melt butter in saucepan. Add flour and whisk until blended.

Bring milk to boil. Add milk to butter/flour mixture, whisking together until smooth. Add cream.

Add milk mixture to broth. Add salt. Add sherry just before serving.

I suppose you can use skim milk for the whole milk and whole milk for the cream, but it just won’t be the same. Cloris says sometimes you just have to forget about the calories and enjoy. This is definitely one of those times. -- AP

1 comment:

Sara Thompson said...

Yum - just added it to my list of recipes to try.