Classic Cream Of Mushroom Soup
|Sliced mushrooms||5 Cup (80 tbs)|
|Onion||1⁄4 Medium, sliced|
|Tomato paste||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Milk/Half and half (half milk, half cream)||4 Cup (64 tbs)|
Saute mushrooms and onion in butter or margarine until vegetables are just tender.
Blend in flour, salt, thyme, and pepper; when bubbling, stir and cook about 1 minute.
Then blend in tomato paste, lemon juice, and 1 cup of the milk or half-and-half.
Pour mixture, a portion at a time, into blender container and add the remaining 3 cups milk or half-and-half.
Whirl until smooth.
If you want an exceptionally smooth soup, force liquid through a fine wire strainer into a pan.