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Cream of Mushroom Recipe

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This recipe for Cream of Mushroom is from Sukhi's Cookbook, 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:  
6 tablespoons butter
2⁄3 cup flour
2 tablespoons butter
1⁄4 cup chopped onion
4 cups mushrooms
6 cups chicken broth (or you can use the 49 1/2 oz can)
3⁄4 cup half-and-half
1 teaspoon salt
1⁄4 teaspoon pepper
Directions:
Directions:
In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped mushrooms, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
Personal Notes:
Personal Notes:
I sometimes use a chicken bouillon cube and water to make up for the rest of the chicken stock that is needed in the recipe. One Campbell's chicken stock doesn't do it for this recipe.

 

 

 

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