French Cream of Mushroom Soup
Wipe clean (do not wash) and slice 1 pound mushrooms. Fry in soup kettle in 1 stick sweet butter until mushrooms are well cooked, liquid is gone, and mushrooms are beginning to brown. Add 3-4 cloves garlic, crushed, and stir until garlic is lightly cooked. Add 1/2 cup unbleached white flour and cook, stirring until flour is well blended.
Gradually add 1 quart milk, stirring with a wooden spoon. Then add 1/3 cup dry white wine, 1 teaspoon salt, fresh ground pepper, and grated mace (or nutmeg, which is stronger) to taste. Bring to a boil and taste. Add about 1/3 cups water, 2 tablespoons Italian parsley, chopped, and 2 tablespoons fresh dill, chopped.
Best of Bloodroot, Vol. 1: Vegetarian Recipes
Soft White Dinner Rolls
my rewriting of KAF-guaranteed recipe for bread machine
2 1/2 teaspoons dry active yeast
7/8 - 1 1/8 cup lukewarm water (summer vs winter)
3 cups unbleached flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes
Dissolve yeast in 2 tablespoons of lukewarm water and a pinch of sugar. Let sit until bubbly, about 15 minutes.
Combine yeast with remainder of ingredients in pan of bread machine. Run on DOUGH cycle.
Lightly grease two 9" round cake pans. Gently deflate the dough and transfer to a lightly greased work surface. Divide dough into 16 pieces. Form into balls and place 8 in each cake pan, not touching.
Allow to rise at room temperature, about an hour, until doubles in bulk and sides of rolls are touching.
Preheat oven to 350F. Bake rolls for about 25 minutes or until golden brown. Remove rolls from oven and let sit 2-3 minutes until transferring to a rack. Serve as soon as possible.
King Arthur Flour website