Recipe(tried): Under the Clock at Fields Mushroom Soup

I am guilty of taking advantage of the wonderful recipes posted here, yet not adding any of my own. Well, I've got one for you today.

Most of you are probably much too young to remember the singing group "Toto." (I was but a baby myself, but have a fabulous memory..!) Well, I've got a record of theirs - a vinyl, the real thing! - going right now and it's got me remembering where I was, what I was doing, how long and far away it all is now. Maybe not the best idea for a dreary, rainy Monday morning - or maybe just the thing, who knows.

I grew up in Glencoe, IL, a Chicago suburb. And there are many times we'd hop the Chicago/Northwestern and head downtown to hit the museums, go shopping, or just because we could.

And so often the instructions were to "Meet me under the clock" at Marshall Fields. Wasn't necessary to add the store name - everyone knew what and where you meant (only confusion might be the fact there's more than one clock!).

I've now lived away from my "home" for more years than I lived there, yet forever and always this place is imprinted in my memories. It was the end of an era. It was a time when it was safe to take a train to the big city all by yourself and meet friends. A time when you could ask anyone on the street for directions and they were cheerfully given (maybe not correctly, but always with a smile, so you'd forgive them their mistake, anyway.)

Though the Viet Nam War was still being waged, we, as a people in this nation, were clinging to the last fraying remnants of our sense of justice and naive acceptance of what is fair. We were soon to know our government could lie to us, that it was possible for us to go to war and not come home the victors.

But, for me, there was that shining free moment, standing "under the clock," happily awaiting the arrival of someone special with which to share the day, my life still stretching ahead along a golden road of gleeful anticipation.

And then, as we all must do, I grew up.

Peggy E.
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Cream of Mushroom Soup(Marshall Field's)

1/4 Cup Butter
2 Teaspoons Chopped Onion
1 3/4 Cups Fresh Mushrooms, Chopped
1 Quart Chicken Broth* see note
2 Tablespoons Flour
1/2 Teaspoon Salt
1 Cup Half And Half
* * * * * * * * * * * * (*Note: You can use two 13 ounce cans of chicken broth plus water to make 1 quart.)

Melt two tablespoons butter in large saucepan. Add onions and mushrooms and cook until soft, about 2 minutes.
Add chicken broth. Cover tightly and simmer 15 minutes.

In small skillet, melt remaining 2 tablespoons butter. Stir in flour and 1/2 teaspoon salt. Cook 30 seconds or until
bubbly. Blend in 1 cup hot mushroom mixture.

Pour into large saucepan with half and half. Beat well. Heat mixture to boil, stirring constantly. Taste and add more
salt, if necessary.

Top each serving with a dollop of unsweetened whipped cream, if you wish.

From the Chicago Tribune