Post by Chris in NM on Oct 15, 2011 12:21:45 GMT -6
Chris’s Cream of Mushroom Soup
3 lbs. – 3 qt. containers – mushrooms ½ c. butter 1 tsp. lemon juice 1 small onion, diced or sliced (I dice) 1/3 c. flour 3 ½ c. water 3 chicken flavor bouillon cubes OR 3 Tbl. Granules 1 tsp. salt – I only use about ¼ tsp. ¼ tsp. pepper 1 c. whipping cream
Trim tough ends of mushrooms, remove stems and set aside. With a knife, slice mushroom caps thinly. Chop ½ of mushrooms and set these aside from other pieces.
In a 4 qt. pan over med. High heat, in the got butter cook pieces of mushrooms and onions in the hot butter and lemon juice until mushrooms and onions are just tender. Stir in flour until blended; cook 1 minute, stirring mixture constantly.
Gradually stir in water and bouillon and cook stirring constantly until mixture is thickened. Ladle mixture into blender and puree. Return to pan and stir in remainder of ingredients. Heat till soup is almost boiling. Turn down and let cook about ½ hour , stirring occasionally with lid on. Serve. 6 servings. * Use all parts of mushrooms, stems included. I put the stems in with the 1st ½ of diced mushrooms that is pureed.