"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cream of Mushroom Soup Recipe

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

Contributor:  
Contributor:  
Katrina Wright
Added: Saturday, February 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 T. butter
1/2 cup finely chopped white or yellow onion
1 pound mushrooms, finely chopped
1 T. flour
(2) cans low sodium chicken broth
1/2 cup cream
Salt
Freshly ground pepper

Directions:
Directions:
Melt butter in a pot and add the onion and mushrooms. Cook over low hear for 15 minutes, stirring occasionally. Sprinkle with the flour and cook for a few minutes more. Slowly add the stock, and heat, stirring, until it reaches the boiling point. Reduce heat and simmer for 20 minutes. Stir in the cream, add salt and pepper to tast and reheat before serving.

Number Of Servings:
Number Of Servings:
2-4 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
In college I'd make this soup and my roommate would make homemade French bread. Our apartment was a favorite among our friends since we were always cooking. Now I still find the best French bread at the supermarket I can and warm it up in the oven to serve along side this soup. Bread that is crusty outside and soft inside is perfect for dipping into the soup!

 

 

 

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