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"Instant" Cream of Mushroom Soup




Source of Recipe


Jo Gainey


List of Ingredients




1/2 to 3/4 pound mushrooms, wash quickly in running cold water and drain. reserve 4 mushrooms for final soup
2 cups heavy cream
1 chicken bouillon cube--Knorr suisse brand is perfect for this



Recipe



Combine cream and all but 4 mushrooms in the blender. Blend on low until smooth. Pour into a saucepan, cover and simmer for 5 minutes. Add reserved mushrooms that have been cut into slices. Cook over low heat, stirring occasionally, until hot but remove from heat as soon as it starts to boil . Serves 2.

© recipe copyright rjgainey 2003