Tomato and spinach crepes with cream of mushroom soup

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Great Home Cookin'Recipes

Tomato and Spinach Crepes With Cream of Mushroom Soup

This crepe, made with Buckwheat Crepes is a wonderful vegetarian entree. Make it a complete light meal with Cream of Mushroom Soup.

Great Home Cookin'Recipes

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

2 cups chopped fresh tomatoes

2 cups lightly packed baby spinach leaves

1 cup sauted, chopped onions

1 cup crumbled Chevre, or goats milk, cheese

8 buckwheat crepes

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Preparation:To assemble crepes: Place cup each of the tomatoes and spinach down the center of a crepe. Sprinkle 1 tablespoon each of sauted onions and Chevre cheese on top, and then fold the ends of the crepe over the filling and serve.Makes 8 servings.Please help us to maintainour website by clicking onthe ads on it.www.cookingwith-style.com

Great Home Cookin'Recipes

Cream of Mushroom Soup

Porcini mushrooms are the best choice for an earthy, full-bodied flavor that marries perfectly with beef stock/(Vegie stock if you are a total vegetarian) and cream. For a unique flavor experience, try using rare Morel mushrooms. Theyre available only once a year in the spring so buy them if you happen upon them.

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Prep Time: 5 minutes Cook Time: 10 minutesIngredients:1 onion, diced

4 tablespoons butter

lb button mushrooms, chopped

4 teaspoons all-purpose flour

1 cup beef stock/Vegetable stock

bay leaf

teaspoon salt

1/8 teaspoon black pepper

2 cups half and half

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Preparation:Melt butter over medium heat and saut the onions and mushrooms for 5 minutes. Stir in flour and cook for 1 minute. Add beef/vagetable stock, bay leaf, salt, and pepper. Simmer for 3 minutes and then remove bay leaf. Add half and half, warm through, and serve hot.Makes 8 servings.

Great Home Cookin'Recipes

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