Cream Mushroom Soup
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
milk
|
|
| ¼ | pound |
mushrooms
fresh, chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
milk
|
|
| 113.4 | g |
mushrooms
fresh, chopped |
|
| 15 | ml |
butter
|
|
| 5 | ml |
all-purpose flour
|
|
Directions
Cook mushrooms in double boiler with enough water to cover well, for 20 minutes.
Add milk and thicken with flour and butter rubbed smooth and dissolved in a little of the hot milk before adding to soup.
Season and boil to cook flour.
Add spoonful whipped cream in each serving.
