Tuesday, April 2, 2013

The weather cooled down, i go for a soup

mushroom soup

1 stick butter, melted to just brown
1 red onion, diced
1 cup celery, diced
1/2 cup beef bullion
1/4 teaspoon tarragon
1 teaspoon salt
1 cup sausage, cooked and crumbled without casing
1 tablespoon crushed red pepper
2 cup rose wine
4 cups water
1/2 cup baked ham, diced
1/2 red bell pepper, diced
1 can cream of mushroom soup
20 oz whole mushrooms, remove stems and grind them

after the butter is melted and beginning to brown add onions and celery.
stir in chopped stems and then add whole caps, sauté for 2 minutes
add the wine and bring to a simmer
Add the remainder of the ingredients, water and then soup
cook down till liquid is half of the volume.