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Article: YOU ASKED FOR IT; A hot tip when at Watts Tea Shop try the soup
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- March 1, 2006
CopyrightCopyright 2006 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Ethlyn Griepentrog requested the recipe for "the wonderful"
mushroom soup served at Watts Tea Shop, 761 N. Jefferson St.
Denise L. D, Wauwatosa, requested the recipe for the restaurant's
cream of Vidalia onion soup and said that "it was heaven!"
Tom Millot, executive chef and manager, sent the recipes.
Watts Tea Shop Portobello Mushroom Soup
2 tablespoons unsalted butter or olive oil
3 tablespoons minced shallots
1 pound Portobello mushrooms, cleaned, chopped
1 clove garlic, mined
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 bay leaf
cup dry red wine
2 cups chicken or beef stock
1 tablespoon arrowroot
3 tablespoons cold water
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