Cream of Mushroom Soup


  • 1 lb. fresh mushrooms
  • 1/4 c. margarine or butter***
  • 1 1/2 c. milk, warmed
  • 1 T. flour
  • salt, pepper to taste
  • 1 1/2 c. chicken stock or broth
  • 1 small onion, chopped fine
  1. Wash, rinse, trim and slice mushrooms. Melt half of margarine in saucepan; add mushrooms and cook 15 minutes
  2. In another pan, blend flour with reserved melted margarine; add warmed milk slowly stirring until smooth. Add all ingredients; simmer and cook about 5 more minutes.

Note:Real butter helps bring out the full hearty flavor of mushrooms, but margarine will do a fairly good job also.


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