Although I did not get around to the Quick Fix segment of the show on Monday, I did want to give this recipe for mushroom soup which comes from The Gourmet Cookbook. Forget about the nasty stuff that comes in cans and goes in casseroles. This puts them to shame!
Fresh Mushroom Soup
2 cups half-and-half
1 thick slice of onion
4 tablespoons unsalted butter
3/4 pounds of mushrooms, brushed and thinly sliced
4 teaspoons all-purpose flour
1 cup beef stock
1 small bay leaf
Juice of 1/2 lemon
Bring half-and-half just to the boil. Remove from heat and cover.
Heat butter in a pot until the foaming subsides and add the mushrooms and cook until golden. Add the onion and sprinkle with the flour and cook stirring for 2 minutes longer. Slowly add the stock, half-and-half, bay leaf, salt and pepper to taste. Reduce heat to low and continue to cook stirring occasionally for 10 minutes.
Discard onion and bay leaf and stir in lemon juice and serve.