| 3/4 pound of Fresh Porcini | 1 lg. Onion, chopped |
| 4 tbsp. Olive oil | 2 tbsp. Flour |
| 4 cups water | 1/2 c. milk |
| 1/2 c. cream | salt and pepper |
| 1/2 c. parsley, chopped | |
|
Remove stalks from mushrooms. Slice caps and chop the stalks. Sauté onion in olive oil until soft, but not brown. Add porcini. Cook on low heat for 10 -15 minutes. Stir in flour. Add water gradually. Simmer until mushrooms are soft. Puree mixture in blender, adding milk to gain desired consistency. Reheat. Season to taste. Stir in cream.
Serves 4 (c)Recipes4U.com(tm) |