Mushroom Soup

1. 1

   1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly

2. 2

   2. In 4 quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring.

3. 3

   3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems; cook until onion is tender.

4. 4

   4. Stir in flour until blended; cook 1 minute stirring the mixture constantly.

5. 5

   5. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened.

6. 6

   6. Into blender container, laldle half of mixture; cover and at high speed, blend until smooth. Repeat other half.

7. 7

   7. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.

* Per serving · 4 servings · Values may vary.

No additional tips available.