Cream of Mushroom Soup
Cream of Mushroom Soup

Cream of Mushroom Soup

Rating: Untried

Yields1 Serving
 ¼ cup butter
 2 onions, finely chopped
 1 ½ lbs mushrooms, finely chopped
 ¼ cup all-purpose flour
 5 cups chicken stock
 salt and freshly ground pepper
 1 cup light or whipping cream
 1 tbsp dry sherry (optional)
1

In large saucepan or soup pot, melt butter; cook onions until tender but not browned. Stir in mushrooms and cook for a few minutes longer. Sprinkle with flour and cook, stirring for 5 minutes.

2

Stir in stock and bring to boil. Season with salt and pepper to taste. Reduce heat, cover and simmer for about 30 minutes.

3

Puree soup in blender or food processor and return to saucepan. Stir in cream and heat through. Stir in sherry, if using. Garnish with sliced mushrooms before serving. Makes 6 servings.

Ingredients

 ¼ cup butter
 2 onions, finely chopped
 1 ½ lbs mushrooms, finely chopped
 ¼ cup all-purpose flour
 5 cups chicken stock
 salt and freshly ground pepper
 1 cup light or whipping cream
 1 tbsp dry sherry (optional)

Directions

1

In large saucepan or soup pot, melt butter; cook onions until tender but not browned. Stir in mushrooms and cook for a few minutes longer. Sprinkle with flour and cook, stirring for 5 minutes.

2

Stir in stock and bring to boil. Season with salt and pepper to taste. Reduce heat, cover and simmer for about 30 minutes.

3

Puree soup in blender or food processor and return to saucepan. Stir in cream and heat through. Stir in sherry, if using. Garnish with sliced mushrooms before serving. Makes 6 servings.

Cream of Mushroom Soup