Cream of Mushroom Soup

Martin and Rachel enjoy this super easy soup that takes no time to put on the table!

Cream of Mushroom Soup

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8 ozs of mushrooms (I use the sliced mini portabello, you can use whatever you want)
5 Tablespoons of butter
1 medium chopped onion
1/4 cup flour
1 teaspoon salt (I use Kosher)
1/4 teaspoon pepper
2 cups chicken (or vegetable) broth
1 cup half & half
snipped parsley


1.  Take 1 cup of the sliced mushrooms and set aside.  Chop the rest of the mushrooms.  Cook and stir the 1 cup of sliced mushrooms in 2 Tablespoons of butter in a 3 quart saucepan over low heat until mushrooms are golden brown.

2.  Remove the 1 cup of  mushrooms with slotted spoon. (Sometimes I am lazy and just leave them in the pan.)

3.  Cook and stir the remaining chopped mushrooms and onion in remaining 3 tablespoons of butter until onion is tender.

4.  Stir in flour, salt and pepper in saucepan with mushrooms. Cook over low heat, stirring constantly until mixture is smooth and bubbly, lower heat and stir in 2 cups of broth , until mixed through.  Heat to boiling, stirring constantly.  Stir in half & half and sliced mushrooms.  Heat just until hot (do not boil).

Sprinkle with parsley and serve! 100613 weekend 015

Have a recipe that calls for a can of cream of mushroom soup?  Whip up this simple and delicious soup or have a bowl with your favorite sandwich. Enjoy!

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