Cream Of Mushroom Soup

1. 1

   Wash, but do not peel the mushrooms.

2. 2

   Chop fine and simmer, covered, for 5 minutes with 1 tablespoon of the butter, the onion and celery seed.

3. 3

   Dissolve the bouillon cubes in the boiling water; add to mushrooms and simmer, uncovered, for 10 minutes. Meanwhile, melt remaining butter in the top of a double boiler over direct heat.

4. 4

   Add the flour; stir until smooth.

5. 5

   Then add the milk, salt and pepper.

6. 6

   Cook over boiling water, stirring constantly, until smooth and thickened.

7. 7

   Add the mushroom mixture and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.