2 cups (16 ounces) chicken broth 1/3 cup dry white wine 1 cup heavy cream 1 cup half and half 1 tablespoon all-purpose flour
I use the first two to cook the other ingredients. While it's simmering, I remove it from the burner and let the boil die down for about 5 minutes and then I mix the all-purpose flour with the half and half and slow stir it in. Then add the heavy cream and return it to the heat to just barely bring it to a boil, stirring the whole time--it's easier than it sounds; and SO worth the effort!
You have a recipe for the cream of mushroom soup? I've been looking for a good one...
ReplyDeleteHere's the basis:
ReplyDelete2 cups (16 ounces) chicken broth
1/3 cup dry white wine
1 cup heavy cream
1 cup half and half
1 tablespoon all-purpose flour
I use the first two to cook the other ingredients. While it's simmering, I remove it from the burner and let the boil die down for about 5 minutes and then I mix the all-purpose flour with the half and half and slow stir it in. Then add the heavy cream and return it to the heat to just barely bring it to a boil, stirring the whole time--it's easier than it sounds; and SO worth the effort!