This soup, which is only served on Saturdays, recently appeared in the Milwaukee Journal Sentinel in a column compiled by Joanne Kempinger Demski at http://www.jsonline.com/features/food/98279919.html.  The recipe is an updated version of the restaurant’s soup by Chef and co-owner John Poulos.

Karl Ratzsch’s Cream of Mushroom Soup
1½ lbs. sliced button mushrooms
¾ cup (1 ½ sticks) salted butter
¾ c. flour
6 c. chicken stock
1/3 teaspoon white pepper
1 qt. heavy whipping cream
1 c. dry white wine
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