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Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 pound mushrooms
2 tbsp chopped onion
1 rib celery, chopped
2 tbsp butter
2 tbsp flour
2 cups chicken stock, or beef stock (I use chicken stock)
1/2 cup light cream (I used evaporated milk)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg

I put chopped celery in with onions and mushrooms
Directions:
Directions:
Brush, wash and skin the mushrooms. Put the skins in small amount of water and simmer.

Slice mushrooms, (caps and stems),and saute with onion and celery in butter for 5 minutes. Add flour and blend. Add stock and water from skins. Stir until slightly thickened. Cool slightly, add cream and seasonings. Heat through.
Personal Notes:
Personal Notes:
I also put more mushrooms, onions and celery than it calls for. Whatever you have. Freezes and re-heats very well.

 

 

 

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