Cream of Mushroom Soup | March 2015
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This is made with either button mushrooms or portebella mushrooms. I like to hold out a few sauteed muchrooms to place in the soup just before serving. |
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Ingredients:16 ounces sliced mushrooms |
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1. Saute sliced mushrooms, diced ham, and diced onion in the butter just to slightly brown in a medium to large sized saucepan. Reserve some of the mushrooms to add back into the soupl Sprinkle the flour atop just before taking off heat. 2. Place sauteed mixture in a blender container and whir with enough chicken broth to enable making a fine puree. Add the rest of the chicken broth and blend. 3. Put this back into the saucepan. Add the milk mixing thoroughly. 4. Bring to a boil stirring often. 5. Return the reserved mushrooms back into the soup. Garnish with thinly sliced green onion and croutons.
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Enjoy! Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you. |
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