FRESH CREAM OF MUSHROOM SOUP

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Fresh Cream of Mushroom Soup image

This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.

Provided by PanNan

Categories     Vegetable

Time 20m

Yield 2 quarts

Number Of Ingredients 5

8 ounces fresh mushrooms, cleaned and chopped
6 tablespoons butter
2/3 cup flour
2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
1 cup half-and-half cream or 1 cup milk

Steps:

  • Lighly saute mushrooms in butter.
  • Add flour and stir constantly for about 5 minutes.
  • Slowly add stock, stirring until all is incorporated.
  • Simmer about 10 minutes.
  • Add cream, stir and serve.

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