Cream of Mushroom Soup

1. 1

   Saute mushrooms in 1/2 the butter, the salt, and pepper (10 minutes).

2. 2

   Cover and cook over low heat (add hot broth if necessary).

3. 3

   In another skillet, melt the butter.

4. 4

   Add the flour.

5. 5

   Add slowly the cold milk and salt until the liquid is thick.

6. 6

   Puree mushrooms and combine with Bechamel sauce.

7. 7

   Add broth to make four portions.

8. 8

   Boil a few minutes.

9. 9

   Add cheese and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.