Carrot And Mushroom Soup Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Mushrooms | 1 1/2 Pound, sliced | |
| Carrots | 2 Cup (16 tbs), thinly sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Chicken stock to cover vegetables | ||
| 1/4 cup Madeira or sherry | ||
| Dill | 2 Tablespoon, finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large saucepan, melt the butter.
When hot, add mushrooms, carrots, and onion.
Cook 5 minutes.
Add stock; bring to boil.
Reduce heat, cover, and simmer 15 to 20 minutes until carrots are tender.
Add Madeira or sherry, salt, pepper, and dill.
Reheat and serve.
When hot, add mushrooms, carrots, and onion.
Cook 5 minutes.
Add stock; bring to boil.
Reduce heat, cover, and simmer 15 to 20 minutes until carrots are tender.
Add Madeira or sherry, salt, pepper, and dill.
Reheat and serve.
Chef
