(Serves 4 to 6)
1/2 pound unsalted butter
1 onion, diced
3 pounds white mushrooms, washed, diced, de-stemmed and sliced
3 tablespoons beef stock
Pinch salt
Pinch freshly ground pepper
Pinch dried oregano
2 quarts heavy cream
Roux of flour and butter
1. Heat the butter in a large pot. Sauté the onions until they are translucent. Add the mushrooms and the beef stock; cook together for 3 minutes. Add the salt, pepper, oregano and heavy cream. Simmer until mushrooms are tender.
2. Before serving, heat the soup and thicken with the roux. Adjust seasonings. Serve hot.
Copyright 2004 Manfredini Enterprises, Inc.