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4
Easy
Published 1974
Here's a lunch in itself: not the usual thin, delicate mushroom soup, but a thick, gusty stew. Steaming the ground mushrooms in the wet-pot wrings a unique flavor from the noble fungi.
Presoak a medium-sized or large clay pot, top and bottom, in water for 15 minutes.
Grind the mushrooms and onion fine in a meat grinder, then place in a saucepan, add the butter, and simmer for 5 minutes. Add the flour, blend well, and pour into the presoaked pot. In a bowl, combine the milk, garlic, bay leaves, salt, and pepper, and pour into the pot.
Cover the pot and place it