Cream Of Mushroom Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
1 lb. fresh mushrooms, sliced thin
1 stalk celery, diced
5 c. chicken stock
2 c. whole milk
2 Tbsp. flour
2 Tbsp. white wine
1/2 c. light cream
2 Tbsp. butter
1 onion, chopped
1 clove garlic, mashed
4 drops Tabasco
salt and pepper to taste
2 Tbsp. cold water
nutmeg
parsley

Preparation

In a large saucepan
heat
oil\tand
butter.
Add mushrooms, onion, celery and garlic; saute 5 minutes.\tAdd chicken stock; bring to a boil
and
simmer
10 minutes.
Add Tabasco, milk, salt and pepper to
taste.
Blend
flour with cold water and wine (optional).
Stir into soup until smooth and slightly thickened. Sprinkle
with
nutmeg;
add
cream.
Serve
soup sprinkled with chopped parsley.
Makes 8 servings.