Cream of Mushroom Soup

Cream of Mushroom Soup

 

 

This is one of my favorite soups of all time.  It is so delicious. 

 

Ingredients:

2 Cans of mushrooms (or a package of fresh mushrooms)

1 Tablespoon Oil

3 Tablespoons Butter

1 Onion Chopped

1 Tablespoon of Flour

2 Cups of Water

2 Vegetable Bouillon Cubes

2 Cups of Milk

1 teaspoon dried basil

salt and pepper to taste

 

Finely slice the mushrooms.  Heat the oil and 1/2 of the butter in a heavy sauce pan.  Add the onion, and 3/4 of the mushrooms.  Fry for 1-2 minutes.  Cover and sweat over low heat for 6-7 minutes, stirring occasionally.  Stir in the flour and cook for 1 minute.  Add the water (I use the mushroom juice as part of this if I use canned mushrooms), bouillon cube, milk and dried basil.  Boil for 15 minutes partly covered.  Once cooked, blend this mixture in the blender.  I have a hand held blender that I stick in the pot & it is so handy for this soup.  Saute the reserved mushrooms in the other half of the butter.  Combine all.  Heat to a boil and then serve.  Serves 4-6.

 

 

This recipe came from the Soup Bible, page 143