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Monday, February 9, 2009

Recipe: Cream of Mushroom Soup

Yield: 4 to 5 servings

¼ C sweet butter
¼ C onion (chopped)
½ C mushroom pieces
1 T all purpose flour
2 C Chicken Stock (posted earlier)
½ C milk
Salt & pepper to taste

Melt butter in soup pot. Add onion and mushrooms. Cook until tender.
Blend flour with part of the Chicken Stock in screw top jar until
smooth. Add to remaining stock; stir to blend. Pour into soup pot;
heat soup, stirring frequently, until it reaches boiling point.
Remove from heat. Stir in milk, and salt and pepper to taste. Reheat
before serving.

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