Cream of Mushroom Soup
Cream Of Mushroom Soup is an moderately easy dinner. Made with 1 lb. moonlight mushrooms, 5 tbsp. butter or margarine, 2 tbsp. flour, 1 (10 1/2 oz.) can condensed beef broth and 1 (1/2 inch thick) slice onion, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Rinse, pat dry and slice the mushrooms (makes about 5 cups). In a large saucepan, heat 4 tablespoons of the butter.
Add mushrooms and saute over high heat until lightly browned.
Remove mushrooms; set aside.
In the same saucepan, heat the remaining tablespoon butter.
Stir in flour.
Gradually add broth.
Add onion, bay leaves, basil, salt and white pepper.
Cook and stir until thickened.
Add milk.
Cook over low heat 8 minutes longer, stirring occasionally.
Do not boil.
Remove onion slice and bay leaves.
Return sauteed mushrooms to saucepan.
Serve in warm bowls with crackers, if desired.
Yields 6 portions.
π· Perfect Pairings
Complete your meal with these
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