Grandma's Cream of Mushroom Soup
Cream of Mushroom Soup recipe
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| ¼ | cup |
onions
|
|
| ½ | pound |
mushrooms
fresh, finely chopped |
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| 2 | cups |
chicken broth
|
|
| ½ | cup |
heavy whipping cream
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 59 | ml |
onions
|
|
| 226.8 | g |
mushrooms
fresh, finely chopped |
|
| 15 | ml |
unbleached all-purpose flour
|
|
| 473 | ml |
chicken broth
|
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Melt the butter in a pot and add the onion and mushrooms.
Cook over low heat for 15 minutes, stirring occasionally.
Sprinkle with the flour and cook for a few minutes more.
Slowly add the stock, and heat, stirring, until it reaches the boiling point.
Reduce the heat and simmer for 20 minutes.
Stir in the cream and season to taste.
Puree to desired consistency if needed.
Reheat before serving.
COLD MUSHROOM SOUP Use an additional ¼ cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on top.
