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Ingredients: 1 Pound(s) Mushrooms, sliced 2 small Onions, finely chopped 3 Tablespoon(s) Butter 1 Tablespoon(s) Vegetable Oil 2 Tablespoon(s) Flour 2 Can(s) Chicken Broth 2 Cup(s) Water 2 Chicken Bouillon Cubes 1 Cup(s) Milk 4 Tablespoon(s) Sour Cream 2 Egg Yolks, beaten 1/4 Cup(s) Sherry 1 Tablespoon(s) Worcestershire Sauce 1 Dash(s) Nutmeg 1 Dash(s) Garlic powder Directions: Saute mushrooms and onions in butter and oil for 10 minutes or until tender. Add flour to sauteed vvegetables Add stock mixture of the chicken broth, water and bouillon to vegetables. Cook, not boiling, for 30 minutes. Add milk, stirring constantly. Take half mixture and blend in blender. Return to pot with other soup mixture. Add sour cream to cooking soup and stir. Add egg yolks to cooking soup, stirring constantly. Bring sherry to a boil and add to soup. Add remaining ingredients, simmer for 15 minutes and serve.
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When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste Chocolate mint ice cream In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg y Two-tone ice cream Grated rind 1/2 lemon Dissolve one 3-oz flavored gelatin in boiling water. Mold in a thin layer in flat-bottomed container. Chill. Combine remaining gelatin, sugar and water. Cool, stir in cream, lemon juice, grated lemon rind. Stir freeze. Quick pea soup GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable s Pudding ice cream Pour COLD cream into bowl. Add pudding mix. 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