Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

CREAM OF MUSHROOM SOUP




Source of Recipe


Compliments of: KerryAnn
2 tbsp. butter
8 oz. mushrooms, minced (I chopped them but pretty big- LOL)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley (didn't have any of this and don't really like it so I
didn't add)
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour
2 c. chicken broth (I used homemade)
1 c. milk, yogurt or light cream (I used raw HEAVY cream)

Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic,
parsley, nutmeg and pepper. Saute until mushrooms soften and lose
their liquid. Sprinkle flour over mixture and continue cooking for
several minutes. Add stock gradually, stirring constantly. Bring to
boil. Reduce heat, cover and simmer for 15 minutes.
Puree mixture in blender or food processor, then return to the
saucepan. Stir in milk and heat through.