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Cream of Mushroom Soup
A Feast of Soups Cook Book
If you like a lighter soup as your cram of
mushroom staple, substitute milk for cream here.
1 pound mushrooms, wiped clean,
4 tablespoons butter
1 clove minced garlic
6 chopped scallions
4 tablespoons all-purpose flour
4 cups hot chicken broth
1 cup heavy cream
6 white mushroom caps, sliced
In a large
saucepan over medium heat...
Sauté the mushrooms in the butter with the
garlic and scallions for 7 to 8 minutes, stirring continuously.
Stir in the
Remove the saucepan to let it cool down a bit.
Return to heat.
Stir in the hot broth, beating constantly.
Cook, stirring, until bubbly, 1 to 2 minutes.
Stir in the cream,
and add salt and pepper to taste, then sliced mushrooms.
Ladle into soup bowls and garnish with chives.
Keeps well for