CREAM OF MUSHROOM SOUP
Make and share this Cream of Mushroom Soup recipe from Food.com.
Provided by Donna Matthews
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sautee mushrooms and onions in butter in a large pot until soft.
- Dissolve bouillon in water.
- Optional: whisk egg yolks into bouillon water for a richer soup.
- Add flour to sauteed vegetables in pot, stirring in well.
- Slowly add bouillon water to pot, stirring constantly to avoid lumps.
- Add parsley and rosemary.
- Continue cooking over medium heat, stirring constantly, until soup is thickened.
- Note: At this point, you can save the "soup starter" in the refrigerator for next day completion, or continue on.
- To hot (or reheated) soup, add milk and cream.
- If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!
- Add salt, pepper, and nutmeg to taste.
Nutrition Facts : Calories 547.4, Fat 49.7, SaturatedFat 30.8, Cholesterol 155.2, Sodium 1006.9, Carbohydrate 19.1, Fiber 1.2, Sugar 8.5, Protein 9.2
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