Home › Recipes

Cream of Mushroom Soup

forkmantis's picture
Thu, 2006-06-01 13:50 — forkmantis

Summary

Yield
Source

http://www.recipearchive.com/recipe1.php3?rid=153

Prep Time45 minutes

Description

Creamy, mushroomy soup.

Ingredients

  • 1 lb mushrooms
  • 1⁄2 c butter
  • 1 t fresh lemon juice
  • 1 small onion - diced
  • 1⁄3 c all-purpose flour
  • 3 1⁄2 c water
  • 1 chicken bouillon cube
  • 1 t teaspoon salt
  • 1⁄4 t teaspoon pepper

Instructions

Remove stems ends of mushrooms; set aside. Slice mushroom caps
thinly.In a large Dutch oven, melt butter over medium high heat. Add
sliced mushrooms caps and lemon juice. Cook until mushrooms are tender.
Reduce heat to low. With a slotted spoon, transfer mushrooms to a small
plate. Add onion and stems to Dutch oven. Cook until onion is tender.
Stir in flour until blended; cook 1 minute, stirring constantly.
Gradually stir in water and bouillon, stirring constantly, until
thickened. Puree mixture with an immersion blender (or use a blender).
Add salt, pepper, cream, and mushrooms. Reheat until warm.

Notes

This rich and heavy soup can be a meal in itself (just double the
serving). When I can, I try to use a variety of mushrooms for a varied,
interesting flavor. However, plain button mushrooms are great by
themselves. Cutting the butter in half and replacing the cream with
milk, make a less rich (but also delicious) soup. If you have fresh (or
canned) chicken stock by all means use that instead of the water plus
bouillon cube.