Golden State Mushroom Soup
Fresh mushrooms make all the difference in this luscious soup.
Ingredients
1/4 cup (1/2 stick) butter
454 g fresh mushrooms, sliced
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups milk
1 can (435 ml) chicken broth
1 teaspoon chicken bouillon granules
1 cup sour cream
Minced fresh parsley (optional)
454 g fresh mushrooms, sliced
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups milk
1 can (435 ml) chicken broth
1 teaspoon chicken bouillon granules
1 cup sour cream
Minced fresh parsley (optional)
Directions
Serves 4
- In a large saucepan over medium heat, melt butter. Add mushrooms and onion and sauté until tender, about 6 minutes. Add flour, salt and pepper and stir to combine.
- Gradually stir in milk, broth and bouillon, bring to boil, and cook, stirring, 2 minutes. Reduce heat, stir in sour cream, and cook until heated through (do not boil). Garnish each serving of mushroom soup with parsley, if desired.
Serves 4
The Ultimate Soup Cookbook, Reader's Digest
With about 8 cafe colored mushroom and 1/2 red onion we made 4 cups of this recipe, and it is absolutely delicious. We give it 4 stars!