Cream of Mushroom Soup

Recipe By: N. Jay Sorensen, RD

Serving Size: 8     Preparation Time: 0:30

Categories: Soup

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  1            pound mushroom -- sliced

  1            medium onion -- diced

  3            stalks celery -- diced

  2            cloves fresh garlic -- finely chopped

  4            tablespoons whole butter

  4            tablespoons flour, all-purpose

  1 ½       teaspoons chicken bouillon

  ¼           teaspoon white pepper

  1 ¼       quarts water

  1            cup heavy cream

 

In a medium sauce pan, sauté garlic in butter.  Add onions and celery, cook until soft. Add mushrooms, cook until soft.  Add flour and mix well, cook for 5 minutes over medium heat, stirring constantly.  Add water and chicken bouillon and mix well. Bring to a boil. Using a hand held mixer, blend until smooth. Bring to the boil. Add heavy cream and white pepper.