Cream Of Fresh Mushroom Soup Recipe

Name: Cream Of Fresh Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces butter; 3/4 cup flour; 1 pound mushrooms; 6 cups chicken stock; onion; 2 tablespoons butter; 2 tablespoons sherry wine; 1/4 teaspoon white pepper; 1/2 teaspoon salt; 2 cups cream lite

Servings: persons

1
Eliminate salt with bouillon cubes.
2
I substitute skim milk and it works fine.
3
Use heavy bottomed pot. Saute onion, chopped fine, in 4 ounces butter for 3 minutes. Wash mushrooms. Chop 3/4 pound very fine and add to pot. Saute another 5 minutes. Add flour, blend thoroughly. Add chicken stock and simmer 20 minutes, stirring often.
4
Meanwhile, slice remaining 1/4 pound mushrooms and saute with 2 tablespoons butter and sherry. Add cream, salt and pepper to first mixture. Bring to boil and strain. (I strained the mushrooms at first, but found the soup to be thicker and tastier when left in.) Add sliced mushrooms and liquid for garnish.

1365

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces butter, 3/4 cup flour, 1 pound mushrooms, 6 cups chicken stock, and more.

Yes, Cream Of Fresh Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Fresh Mushroom Soup

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