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GardenScapes: Shroomin'

3 cups fresh morel mushrooms, sliced
4 T. butter
4 T. flour
1/2 tsp. dry mustard
1 tsp. granulated garlic
1/2 tsp. white pepper
1 tsp. onion powder
2 cups hot water
1 T. beef base (may substitute bouillon)
1 T. chicken base (may substitute bouillon)
2 cups heavy cream
8 oz. shredded Monterey Cheese
8 oz. sour cream
4 oz. grated parmesan

In large saucepan, sauté morels in butter about 5 minutes. Strain morels, set aside. Return butter to heat and add flour. Simmer five minutes; remove from heat. In a large soup pot, add all seasonings and bases to hot water. Bring to a boil, slowly mix in butter and flour mixture. Bring back to a boil and cook one minute. Remove from heat and add remaining ingredients. Stir in reserved mushrooms. Serves 6.

Publisher's Note:
These recipes may be printed for personal use only.

This is an online supplement to an article which originally appeared in the April/May 2003 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2003 Decatur Magazine - First String Productions. All rights reserved.