Creamy Mushroom Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1 Pound, coarsely chopped|
|Green onion with tops||4 , sliced, reserve one half of green tops|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||4 1⁄2 Cup (72 tbs)|
|Beef broth||1 Cup (16 tbs), dissolve 1 beef bouillon cube in 1 cup boiling water|
Heat butter in a saucepan.
Stir in the mushrooms and green onions; cook about 5 minutes, or until just tender.
With a slotted spoon, remove vegetables to a bowl; set aside.
Blend a mixture of the flour and salt into the butter in saucepan; heat until mixture bubbles.
Gradually add the milk and broth, stirring constantly.
Bring to boiling and cook until thickened.
Remove from heat and stir in the vegetables.
Garnish each serving with a spoonful of dairy sour cream and the reserved green onion tops.