| |
|
What You Need:
(To Serve: 4)
|
|
|
|
½ pound mushrooms, washed and sliced
2 tablespoons butter
½ cup chopped onion
3 tablespoons butter
3 tablespoons flour
2 teaspoons or cubes beef bouillon concentrate
1 teaspoon Kitchen Bouquet
½ teaspoon salt
1/8 teaspoon thyme
1 tablespoon tomato paste (or ¼ cup tomato sauce)
2 cups water
1/4 cup Madeira wine
1 can (11-ounces) commercially-made condensed Black Bean Soup
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Put the mushrooms, 2 tablespoons butter, and onion in a covered casserole and cook in the microwave oven for 5 minutes. Set aside.
|
2. Melt the 3 tablespoons butter in a 1-quart casserole. Stir in the flour, bouillon concentrate, Kitchen Bouquet, salt, thyme and tomato paste. Gradually blend in the 2 cups water. Stir in the wine.
|
3. Cook, covered, in the microwave oven until the mixture comes to a boil (about 6 minutes), stirring from time-to-time during the last 3 minutes. Stir in the mushroom-onion mixture.
|
4. In a bowl, beat the contents of the can of black bean soup until smooth. Gradually beat in the Madeira-mushroom-onion mixture until all is smooth and homogenous.
|
5. Add as much water as is necessary (perhaps ½ cup) to bring the soup to a cream-soup consistency. Put into the 1-quart casserole. Cover and heat in the microwave oven until the soup is piping hot (about 5 minutes).
|
|
TIP:
|
|
Serve this soup at lunch along with a piece of nice cheese, crusty bread, and some fruit. You won't need anything more.
|
| |
|
|
|
|
