Lou’s Mushroom Soup

With thanks to The Kitchen Table Restaurant in Marshfield, WI

1 lb sliced mushrooms
1 diced onion
3 T butter
3 T flour
1 t salt
1 t pepper
1 bay leaf
1/2 t rosemary
3 cans beef bouillon (not sure how this translates into cups)
1 C white wine
2 C sour cream

Saute mushrooms and onions in butter until tender. Sprinkle with flour and cook 2 minutes more, stirring constantly. Stir in bouillon and seasonings – you can substitute chicken or veg broth for the beef. Simmer 10 minutes, stirring occasionally. Just before serving, add sour cream and wine. Heat to just under boil. Makes about 2 qts.

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