Cream Of Mushroom Soup

1. 1

   Clean mushrooms, separating caps and stems.

2. 2

   Slice half of the caps crosswise into 1/8-inch slices.

3. 3

   Chop stems and remaining caps.

4. 4

   Melt 2 tablespoons butter in an enameled or stainless steel skillet and saute the sliced caps until they just turn color, about 5 minutes.

5. 5

   Remove from skillet.

6. 6

   Add 2 tablespoons butter to skillet and saute chopped mushrooms and shallots until just tender, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.