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Soup, Cream of Mushroom Recipe

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

Contributor:  
Contributor:  
Irene Carignan
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs Baby Bella mushrooms (or any kind you like, mix em' up) rough chop
1 large onion (chopped)
1 stalk celery (remove string and chop)
2 cups chicken stock or broth
4 Tbs. butter
2 Tbs. flour
1 Qt milk (scalded)
2 tsp. Worcestershire Sauce (I use more)
Salt and Pepper to taste
Chopped Parsley or Paprika

Directions:
Directions:
Scald milk and set aside. Combine first 4 ingredients and 2 Tbs butter in kettle, partially covered for 15 minutes. In a saucepan, melt remaining 2 Tbs. butter and add flour. Stir w/ whisk until smooth and slowly add scalded milk. Cook over low heat stirring until smooth and thickened. Pour into soup kettle, add Worcestershire Sauce, salt and pepper.
Garnish with Chopped parsley or Paprika, and serve with a nice crusty bread for dipping!~

Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This savory soup is delicious and much better than canned mushroom soups. Another way to warm up your Fall/Winter menu. Enjoy!~ Thanks, Joanne Speilberger

 

 

 

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