Hannah Storm's Mystery Soup
Yield
8 servingsPrep
30 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | pound |
mushrooms
sliced |
|
| 1 | stick |
butter
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
|
*
|
| 2 | cups |
light cream (half&half)
|
|
| 3 | tablespoons |
honey
|
|
| 2 | teaspoons |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 453.6 | g |
mushrooms
sliced |
|
| 113 | g |
butter
|
|
| 79 | ml |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
|
*
|
| 473 | ml |
light cream (half&half)
|
|
| 45 | ml |
honey
|
|
| 1E+1 | ml |
nutmeg
|
|
Directions
In a large soup pot, sauté onion and mushrooms in butter for 1 -2 minutes.
Remove from heat and stir in flour.
Add chicken broth and pumpkin.
Bring to a boil.
Reduce heat and simmer for 20 minutes.
Stir in cream, honey, nutmeg and serve.
Sprinkle with croutons or crispy chinese noodles and/or Parmesan cheese if desired.
