TOADSTOOL AND CHEESE SOUP
(VEGETARIAN, NO SOY, EGGS, CITRIC, WHEAT, NUT, GLUTEN)
2 1/2 8-oz. Mushrooms
1/2 stick Butter
1 1/2 pints Light cream
2 pints Heavy cream
1 tsp. Salt
1/2 tsp. Freshly ground pepper (or to taste) can substitute white pepper)
3/4 cup Grated Parmesan cheese or shaker cheese
Wash and slice the mushrooms. Melt the butter in a large pot and saut? the mushrooms, covered, until they begin to “bleed”, stirring every 5 minutes to keep them from sticking.
Turn the heat to medium and add the creams, salt, and pepper. Heat the soup until it begins to simmer, stirring frequently so it doesn't burn. Then stir in the cheese until it is melted and blended.
Hint: Add extra cheese if desired.
Yield: 12 servings
Nutritional information per serving:
Protein: 9
Carbohydrates: 6
Total Fat: 48g
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Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
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