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.