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Cream of mushroom soup

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Ingredients/Components

salt - 1 tsp
flour - 1/2 c
butter - 1/2 c
water
heavy cream - 1 c
lemon juice - 1 tsp
pepper - 1/2 tsp
chicken bouillon cubes - 3 item
small onion sliced - 1 item
mushrooms slice and remove and reserve stems - 1 lb

How to make cream of mushroom soup:

In 4-quart pot over medium heat, melt butter. Add lemon juice and mushrooms. Cook until tender, stirring occasionally. Reduce heat to medium low, remove mushrooms with slotted spoon. In same pot, cook onions and stems of mushrooms. Mix in flour, cook briefly (approximately a minute), while stirring constantly. Slowly stir in water and bouillon, cook until thickened, stirring constantly. Pour half of ingredients into a blender jar, cover and blend on high speed until smooth. Repeat with remaining half. Return blender mixture to pot. Add salt, pepper, cream and mushroom slices, reheat to just about boiling.

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

Rating:

3.5

Average rating: 3.5, total votes: 4

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