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◆ ¼ cup butter or margarine
◆ 1 ½ cups dried mushrooms
◆ ½ cup dried onions
◆ 2 cups hot beef broth
or stock
◆ 4 cups milk
◆ 1 teaspoon salt
◆ 6 tablespoons flour
Ingredients
Instructions
Sauté mushrooms and onions in butter or
margarine in a large heavy saucepan for
5 minutes, stirring occasionally.
In separate bowl, combine broth or stock,
milk, salt and flour. Whisk until smooth.
Add to sautéed mushrooms and onions.
Cook an additional 2-3 minutes,
whisking constantly.
Garnish with parsley, if desired.
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◆ ⁄ cup dried vegetable flakes
(any combination of tomatoes,
peas, onions, broccoli, zucchini,
celery, carrots)
◆ ¼ teaspoon dried parsley
◆ ¼ teaspoon dried sweet basil
◆ Pinch garlic powder
◆ Pinch onion powder
◆ 1 tablespoon bulgar wheat
◆ 1 teaspoon pasta, broken if
large pieces
◆ 2 cups chicken or
beef broth or stock
Ingredients
Instructions
Place vegetable flakes, parsley, basil, garlic
powder, onion powder, bulgar wheat, and
pasta in a pint thermos.
Bring broth or stock to a rolling boil
and pour over dry ingredients.
Cover thermos and close securely
for 10-15 minutes. Add salt and
pepper to taste.
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