"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mushroom Soup Recipe

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

Contributor:  
Contributor:  
Sally Heller
Added: Wednesday, September 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. Chopped scallions w/tops
1/2 stick butter (1/4c.)
2 c. Chopped mushrooms
2 T. Flour
1 c. Milk
1 c. Chicken broth
Salt & Pepper

Directions:
Directions:
In a large skillet, cook 3/4 cup chopped scallions including the green tops, 1/2 stick (1/4 cup) butter, covered with a buttered round of wax paper and the lid, over low heat for 5 minutes, or until they are tender. Add 2 cups chopped mushrooms and cook the mixture, stirring, for 2 minutes. Add 2 tablespoons flour and cook the mixture, stirring, for 3 minutes. Remove the pan from the heat and add 1 cup each of milk and chicken broth, heated together, in a stream, whisking. Bring the soup to a boil over moderate heat, simmer it, stirring, for 5 minutes, and add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
I enjoyed this soup at a "Newcomers" meeting when I first came to Wilmington

 

 

 

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