Country Mushroom Soup
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
chicken broth
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1-2 | each |
bay leaves
|
*
|
| ⅔ | cup |
celery
finely chopped |
|
| ¼ | cup |
onions
finely chopped |
|
| 3 | tablespoons |
vegetable oil
|
|
| 4-5 | cups |
mushrooms
fresh, sliced |
|
| ⅔ | cup |
light cream (half&half)
or milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken broth
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
|
bay leaves
|
*
|
||
| 158 | ml |
celery
finely chopped |
|
| 59 | ml |
onions
finely chopped |
|
| 45 | ml |
vegetable oil
|
|
|
mushrooms
fresh, sliced |
|
||
| 158 | ml |
light cream (half&half)
or milk |
|
Directions
In a 2-qt. saucepan, melt butter; stir in flour until smooth.
Gradually stir in broth until smooth.
Add salt, pepper and bay leaves.
Simmer, uncovered, for 15 imuntes, stirring occasionally.
Meanwhile, in another saucepan, sauté the celery and onion in oil until tender.
Add mushrooms; cook and stir until tender.
Add to broth mixture; bring to a boil.
Reduce heat; simmer, uncovered for 15 minutes, sitrring occasionally.
Add cream; heat through.
Discard bay leaves.
