Cream of Mushroom Soup

 

Ingredients

· 1 lb. mushrooms

· 1/2 c. butter or margarine

· 1 tsp. lemon juice

· 1 small onion, sliced

· 1/3 c. flour

· 3 1/2 c. water

· 3 chicken bouillon cubes

· 1 tsp. salt

· 1/4 tsp. Pepper

· 1 c. heavy or whipping cream

 

Steps

1) Trim tough stem ends of mushrooms; remove stems. Set aside. Slice mushroom caps thinly. In large saucepan over medium heat, melt butter. Cook sliced mushrooms and lemon juice until mushrooms are just tender. Reduce heat to medium low. Remove mushrooms with a slotted spoon and set aside.

2) In a saucepan, in remaining butter, cook onions and stems. Cook until onion is tender. Stir in flour until blended; cook one minute, stirring mixture constantly. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened. Into blender container, ladle half of mixture. Cover. At high speed, blend until smooth; repeat with other half. Return mixture to pan. Stir in salt, pepper, cream, and mushroom slices. Reheat just until boiling point.

 

From: Favorite Recipes

By: Bremen Missionary Church (2002)

Recipe by: Jamie Soule