Re: cooking sheepshead
Mushroom soup, any kind. You can use several kinds if you like.
butter and a little olive oil
two or three sprigs fresh thyme or 1/2 tsp dried
half tsp garlic powder
one tsp onion powder
Put butter with a tablespoon olive oil in pot, the amount depends on how much you are making. Half to 3/4 stick.
add mushrooms, onion powder, garlic powder and thyme with a pinch of salt and a grind or two of pepper. Saute till onions are soft at a low medium heat. When onions and mushrooms are soft add enough flour to make a rue, use a lot of flour7 or 8 table spoons, if you don't have enough liquid add more butter. You want a thick rue. Cook the rue on low heat constantly stirring for about ten minutes to cook off the raw flour taste. Then turn up heat to med high and add enough chicken stock to make the amount of soup you want constantly stirring or whisking to incorporate the rue and so the thick soup doesn't stick to the bottom of the pot and to make sure the lumps of rue are incorporated. When rue is incorporated and the soup is thick and smooth remove from heat and allow to cool for about a 20 minutes. To serve, add a half pint of heavy cream or less depending on taste and put back on burner at low heat and slowly bring up to temp. stirring constantly, when hot, taste and adjust salt and pepper and serve.
I wish I could give you better measurments but I don't measure, I have been doing it so long I just know how much to use.