Yvonne's Cream of Mushroom Soup
* Exported from MasterCook *
Yvonne's Cream of Mushroom Soup
Recipe By : Sandy's Recipe Journal
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews/Chowders
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh mushrooms
1/4 cup butter or margarine
1 1/2 cups milk -- warmed
1 tablespoon flour
Salt and pepper -- to taste
1 1/2 cups chicken stock or broth
1 small onion -- chopped fine
2 celery ribs -- chopped
1 bay leaf
Parsley
cornstarch and milk mixture to thicken as
desired*
Wash, rinse, trim and slice mushrooms. Melt half of margarine in saucepan; add mushrooms and cook 15 minutes. In another pan, blend flour with reserved melted margarine; add warmed milk, slowly stirring until smooth. Add all ingredients; simmer and cook about 5 more minutes.
Description:
"Another classic. Real butter helps bring out the full hearty flavor
of mushrooms, but margarine will do a fairly good job also. Serve with
spinach salad - an elegant lunch!"
Source:
"Yvonne Ditchey - Co-worker and friend"
Copyright:
"2000"
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Per serving: 206 Calories (kcal); 15g Total Fat; (62% calories from fat); 6g Protein; 14g Carbohydrate; 43mg Cholesterol; 185mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : The cornstarch and milk mixture is to thicken the soup if it is thinner than you like.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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