Thursday, February 26, 2009

Cream of Mushroom Soup

• 2 cups sliced fresh mushrooms
• water
• 4 bouillon cubes (I prefer beef)
• 2 cups milk
• 4 tablespoons butter, melted
• 4 tablespoons flour
1. Put sliced mushrooms in medium sized saucepan. Add enough water to just cover the tops.
2. Bring to boil; add bouillon & let dissolve.
3. In a small bowl, combine the melted butter with the flour.
4. Add milk to the mushrooms.
5. Bring to a boil.
6. Add the butter/flour mixture a little at a time, whisking in well each time. For a thinner soup, use less. For a thicker soup, use more.
7. Bring back to a boil.
8. Reduce heat and let simmer until it is as thick as you like!

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