Cream of Mushroom Soup

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Posted by: Faith

 

 

 

* Exported from MasterCook *

 

Cream of Mushroom Soup

 

Recipe By : Betty Crocker Recipes For Today

Serving Size : 4 Preparation Time :0:00

Categories : Creamy Soups Mushrooms

 

Amount Measure Ingredient -- Preparation Method

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8 ounces mushrooms

4 tablespoons butter or margarine

1 medium onion -- chopped

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup water

1 can {10 3/4 oz.} condensed chicken broth

1 cup half-and-half

Snipped parsley

 

Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook

and stir sliced mushrooms in 2 tablespoons of the butter in 3-quart saucepan

over low heat until golden brown. Remove mushrooms with slotted spoon.

Cook and stir chopped mushrooms and onion in remaining butter until

onion is tender. Stir in flour, salt, and pepper. Cook over low heat,

stirring constantly, about 1 minute. Remove from heat; stir in water and

broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in

half-and-half and sliced mushrooms; heat just until hot. DO NOT BOIL. Garnish

each serving with parsley.

 

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