Creamy Mushroom Soup Recipe



  • 1 pound  moral mushrooms — or small whole mushrooms
  • 6 tablespoons  butter
  • 1 onion — minced
  • 2 tablespoons  flour
  • 1 teaspoon  salt
  • 1/4 teaspoon  thyme
  • lemon pepper — to taste
  • 3 cups  chicken broth
  • 1 cup half and half
  • 1 egg
  1. Melt the butter in a 3- to 4- saucepan and saute mushrooms until lightly
    brown. Remove and reserve 1/3 of the mushrooms. Add the onion to the
    saucepan and cook until  limp.
  2. Mix in the flour and cook until it bubbles; add salt, pepper, and thyme. Remove from heat and slowly
    add the broth while stirring.
  3. Place over low heat, stirring until soup boils gently. Cover and simmer for
    about 15 minutes.
  4. Put the half and half into a pan and heat until it steams. Add the slightly
    beaten egg and stir.
  5. Pour the egg mixture into the soup mixture and stir.
  6. Add the reserve mushrooms and cook till heated.
  7. Do not boil. Salt to taste.


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