4
cups low-fat milk
1 pound assorted mushrooms, sliced
3 tablespoons chopped garlic
Vegetable oil for sautéing
1/2 cup cooking sherry
3 tablespoons chopped parsley
3 tablespoons vegetable oil
6 tablespoons butter
1 large onion, diced
1/2 cup flour
Salt and pepper, to taste
Warm
the milk in a heavy saucepan over low heat. Meanwhile, sauté mushrooms
and garlic in vegetable oil until golden brown. Add the sherry and
parsley and set aside.
In
a large soup pot, sauté the onions in vegetable oil and butter until
translucent. Add flour and cook for about a minute.
Gradually whisk
in the warm milk and bring to a simmer. Do not boil. Once thickened,
add the sautéed mushroom and sherry mixture. Reduce the heat and
allow to thicken completely, stirring often. |
