Clear Mushroom Soup Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| 1 1/2 quarts boiling water, divide | ||
| Onion | 1 , chopped | |
| 4 whole allspice | ||
| Leek | 1 , chopped | |
| Whole Cloves | 3 | |
| Carrot | 1 , chopped | |
| Bay Leaf | 1 | |
| Stalk celery | 1 , chopped | |
| 1/8 teaspoon coarse ground black pepper | ||
| Tomato | 1 , chopped | |
| Mushrooms | 1 pound, chopped | |
| Salt | 1 Teaspoon | |
| Bouillon cubes | 5 , crushed | |
| Garlic | 1 Clove (5gm), chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1 slice beef marrow bone | ||
Directions
Mix together butter or margarine and vegetables in 4 quart casserole.
Cook, covered, in the Radarange oven 5 minutes.
Add bone and 2 cups boiling water.
Cook covered in oven 10 minutes; stir after 5 minutes.
Add remaining ingredients (except wine).
Cook 10 minutes, covered.
Let stand until cool; strain; chill.
Discard top layer of congealed fat.
Heat to a simmer.
Stir in wine.
Cook, covered, in the Radarange oven 5 minutes.
Add bone and 2 cups boiling water.
Cook covered in oven 10 minutes; stir after 5 minutes.
Add remaining ingredients (except wine).
Cook 10 minutes, covered.
Let stand until cool; strain; chill.
Discard top layer of congealed fat.
Heat to a simmer.
Stir in wine.
Chef
