Cream Of Mushroom Soup

1. 1

   Melt butter in stock pot. Add mushrooms and onions and saute until mushrooms release their juices and onions are transparent.

2. 2

   Sprinkle with lemon juice and blend in the flour to make a roux.

3. 3

   And flour and blend until combined with liquid. To make without flour/gluten, substitute corn starch in the same amount.

4. 4

   Stir in chicken broth and cook until it starts to thicken.

5. 5

   Add sherry and half and half.

6. 6

   Season with salt and pepper. I always add a little more lemon juice and sherry than the recipe calls for so season to take with these ingredients as well.

7. 7

   Garnish with freshly chopped parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.