"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mushroom Soup Recipe

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This recipe for Mushroom Soup, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patte English
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces mushrooms
4 tablespoons margarine or butter
1 medium onion, chopped
1/4 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
1 1/4 cups water
1 can (10 3/4 ounces) chicken broth
2 tablespoons chx
1 cup half & half

Directions:
Directions:
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. cook and stir sliced mushrooms in 2 tablespoons of margarine in 3 qt saucepan over low heat until mushrooms are golden brown. Remove mushrooms w/ slotted spoon.
Cook & stir chopped mushrooms & onion in remaining 2 tablespoons maisrgarine untl onion is tender. stir in flour, salt and white pepper. Cook over low heat , stiring constantly, until mixture is smooth & bubbly; remove from heat.Stir in water, broth & boullion. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in half & half and sliced mushrooms. Heat just until hot (do not boil). Sprinkle with parsley. 4- 1 cup servings.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I never get the mixture to get smooth & bubbly.

 

 

 

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