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Blended Cream Of Mushroom Soup

Western.Chefs's picture
  Mushrooms 1 Pound
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Onion 1 Small, sliced
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Water 3 1⁄2 Cup (56 tbs)
  Chicken bouillon cubes 3 (Envelopes)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Heavy cream/Whipping cream 1 Cup (16 tbs)

1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly.
2. In 4-quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring occasionally.
3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In butter remaining in saucepan, cook onion and stems; cook until onion is tender.
4. Stir in flour until blended; cook 1 minute. Gradually stir in water and bouillon; cook, stirring constantly, until mixture thickens and boils.
5. Spoon one-half of mushroom mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining mushroom mixture.
6. Return mixture to saucepan; stir in salt, pepper, cream, and mushroom slices; reheat just until soup is boiling.

Recipe Summary

Side Dish

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Blended Cream Of Mushroom Soup Recipe