Cream of Mushroom Soup
6-8 ounces mushrooms
4 Tablespoons butter
1/2 medium yellow onion
1/4 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
2 cups chicken or vegetable broth
1 cup half and half
Chopped parsley for garnish, if desired
Split mushrooms in half and slice half of them. Then chop the other half.
Melt butter over med-low heat in a soup kettle and add onion and mushrooms. Cover and simmer on low for 7-10 minutes until onions are tender and mushrooms are golden brown.
Add flour, salt & pepper and mix for 1-2 minutes until fully combined.
Add chicken broth and bring to a boiling, stirring constantly for 1-2 minutes.
Add half & half and heat until warmed.
Garnish with fresh parsley and serve.
Nutrition Info Per Serving:
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