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April 3, 2009, Newsletter Issue #249: Real Cream of Mushroom Soup
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Tip of the Week
Once youŽve had real Cream of Mushroom Soup, youŽll never open another tin again. The soup has great flavour, is rich and filling without being heavy. I use regular button mushrooms, but you could easily use any combination of exotic mushrooms that you like for an even more decadent dish.
1/2 pound fresh mushrooms, thinly sliced 1/4 cup chopped onions 2 cups chicken stock/broth 1/4 cup butter 4 Tablespoons flour, (more if needed) 1/4 teaspoons salt 1/8 teaspoon poultry seasoning 3 cups milk
In a medium saucepan, combine mushrooms, onion, bouillon cubes and water. Cover and simmer for 20 minutes. Meanwhile, melt butter in large saucepan.
Blend in flour, salt and poultry seasoning. Gradually stir in milk. Cool over medium heat stirring constantly until smoothly thickened and mixture comes to a boil. Stir in mushroom mixture, undrained. Serve hot.
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