Cream of mushroom soup
3 T butter
1 c or so diced portabello mushrooms
5-6 thinly sliced green onions
1/4 t minced garlic
2 T flour
1-1/2 c chicken stock
1-1/2 c milk
salt, pepper, nutmeg
- sautee mushrooms and onions in butter
- add garlic and flour and cook the roux to desired darkness
- add chicken stock and heat to boiling
- add milk and let come back to just at boiling. lower heat and simmer, adding salt pepper, and nutmeg to taste.
Made it up. Really freaking good. We also had lasagna with sweet italian sausage, spinach, and mushrooms.
Made an attempt at an apple charlotte, but it was terrible. Weird, mushy, bland. Blech. Oh well, you can’t win them all I suppose.