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Cathe's Mushroom Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CATHE'S MUSHROOM SOUP
 Categories: Soups, Cathe
      Yield: 1 Batch
 
      3 tb Butter (more if needed)
      2 c  Mushrooms, sliced
    1/2 c  Burgundy wine, hearty
           -(or less)
      2 tb Flour
      2 c  Half-and-half (or less)
           Salt, to taste
           Pepper, to taste
 
  Saute mushrooms in butter until brown.  Add wine when mushrooms start
  making their own juice; cook over medium heat until all liquid
  evaporates and clear oil from butter is in pan, about 10 minutes.
  
  Add flour and cook on high about 5 minutes; stir and blend, cook till
  nut-brown.  (Like a medium brown roux, except for mushrooms and is
  wine-colored.)  Can add more butter as necessary to make a smooth
  "sauce" texture.  Stir constantly.
  
  Stir in half-and-half (can substitute milk) until you have the
  thickness or amount of soup you want; stir to creamy consistency.
  Salt and pepper to taste.  Makes about 1 1/2 to 2 cups soup.
 
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