Recipe provided by Ida Goldstein of the Orange Chapter.
Greens Hotel Mushroom Soup
|2||cups minced Onion|
|½||cup chicken fat|
|8||cups strong Beef Stock|
|½||cup dry imported mushrooms|
Put chicken fat and onions in a pot and braze until done. Add flour to the above and stir constantly to a smooth paste.
Add boiling beef stock to the above. Stir until a smooth and creamy base - let simmer for 45 minutes.
Cook barley seperately for 35 minutes then add to the above. Cook dry mushrooms separately (in water) for 20 minutes. Strain off liquid and add to the above. Chop mushrooms fine and add to base.
Add one bay leaf, salt, pepper and 4 tbs. of Sherry - bring to a boil and serve.