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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup is from NuVanna 400, 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 pound Moonlight Mushrooms
5 Tablespoons butter or margarine
2 Tablespoons flour
1 can (10 1/2 ounce) condensed beef broth
1 small onion (chopped)
2 small bay leaves
1/2 teaspoon basil leaves, crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups milk or light cream
Directions:
Directions:
Rinse, pat dry and slice mushrooms, (makes about 5 cups). In a large saucepan heat 4 Tablespoons of the butter. Add mushrooms and saute over high heat until lightly browned. Remove mushrooms, set aside. In the same saucepan heat remaining 1 Tablespoon butter. Stir in flour. Gradually add broth. Add onion, bay leaves, basil, salt and pepper. Cook and stir until thickened. Add milk. Cook over low heat 8 minutes, or longer stirring occasionally. Do not boil. Remove bay leaves. Return sauteed mushrooms to saucepan. Heat. I've used "heavy" cream to make a richer soup, also added garlic.

 

 

 

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