Brussels Sprouts Soup - cooking recipe

Ingredients

1/4 c. butter
1/2 lb. mushrooms, sliced
3 carrots, julienned
2 pt. Brussels sprouts, halved
1 onion, chopped
3 (14 oz.) chicken broth (canned or substitute)
1 Tbsp. white wine
Worcestershire sauce
3 Tbsp. flour
2 c. milk
1/8 tsp. nutmeg
3 Tbsp. parsley
1/4 tsp. pepper
1 tsp. salt (to taste)

Preparation

Melt 2 tablespoons butter over medium heat.
Add mushrooms and carrots. Saute 5 minutes. Transfer vegetables to bowl.
Melt 2 tablespoons butter. Add Brussels sprouts and onion.
Saute 3 minutes. Stir in broth and Worcestershire sauce.
Simmer 10 minutes. Set aside 3/4 cup cooked Brussels sprouts.
Puree broth mixture in blender and return to large Dutch oven. Gradually add milk to flour. Blend and pour into soup.
Add mushroom mixture, Brussels sprouts, nutmeg, salt and pepper. Simmer 10 minutes. Add parsley.
Makes 8 servings.