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.
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