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Cream of mushroom soup

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Ingredients/Components

mushrooms - 1 lb
butter - 1/2 c
lemon juice - 1 tsp
small onion, sliced - 1 item
all-purpose flour - 1/3 c
water
chicken flavor bouillon cubes or envelopes - 3 item
salt - 1 tsp
pepper - 1/4 tsp
heavy cream for lighter soup try half and half - 1 c

How to make cream of mushroom soup:

Trim tough stem ends of mushrooms. Remove stems. Set aside. With knife, slice mushroom caps thinly. In a 4-quart saucepan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until mushrooms are tender, stirring. Reduce heat to medium-low. With slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems. Cook until onion is tender. Stir in flour until blended. Cook 1 minute, stirring constantly. Gradually stir in water and bouillon. Cook, stirring constantly, until mixture is thickened. Into blender container, ladle half of the mixture. Cover and at high speed, blend until smooth. Repeat with the other half. Return mixture to saucepan. Stir in salt, pepper, cream and mushroom slices. Reheat just until soup is boiling.

Recipe categories: Soups & stews, Mushroom, Bisques/cream soups.

Rating:

4.3

Average rating: 4.3, total votes: 3

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Related ingredients:

sugar, half and half, milk, butter, water, light cream, hot water