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Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Morrison
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound white button mushrooms, cleaned
1/2 cup butter
1 teas. lemon juice
1 small onion - chopped
1/2 cup all purpose flour
31/2 cups chicken stock
1 cup heavy cream or 1/2 & 1/2 or evaporated milk
1 teas. salt
1/4 teas. pepper

Directions:
Directions:
Remove the mushroom stems and set aside.
Slice the caps.
Melt butter in a pan over medium heat.
Add the sliced mushrooms and lemon juice and saute until the mushrooms are tender.
Reduce the heat and remove the mushrooms with a slotted spoon, leaving the butter liquid in the pan.
Set aside.
Add the mushroom stems and onions to the pan with the butter and saute until tender.
Stir in the flour and cook for about one minute.
Gradually stir in the chicken stock and cook until thickened, stirring constantly.
Remove from heat and blend this mixture in a food processor, half at a time, until smooth.
Pour the mixture back into the pot and add the cream (or milk) and salt and pepper, and reserved cooked mushroom slices.
Reheat and serve.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Using 1/2 & 1/2 cream or evaporated milk works just as well as the heavy cream, and adds a lot less fat and expense.

 

 

 

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